Thursday, August 16, 2012

Peach Blueberry Iced Tea


Ingredients:

8  tea bags of your favorite
2 peaches or nectarines, peeled, pitted and sliced
1 cup fresh blueberries
3-4 tablespoons light agave nectar, adjust amount to taste

sprigs of sage

Directions:

Put 6 cups water into a medium pot and bring to a boil. Remove from the heat, add tea bags, cover and steep 6 to 7 minutes; discard tea bags. Meanwhile, purée half of the peaches and blueberries with agave nectar in a food processor or blender until smooth; transfer to a large pitcher with remaining fruit. (Alternately, muddle fruit in pitcher with a wooden spoon.) Add 3 cups ice cubes to pot with hot tea and stir until melted; pour tea into pitcher with fruit. Serve immediately over ice, or chill until ready to serve.