( Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
gingerroot, peeled and smashed
( about 2 inches)
peaches, peeled, pitted and diced
( or Splenda)
fresh peach, pitted and sliced
- Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
- Place 4 cups of the ice in a pitcher, then pour in tea.
- Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.