Iced Louisiana Apricot Tea

This recipe was found in the 2009 cookbook, Cool Drinks for Hot Days. Preparation time does not include the time needed for the tea to cool & chill.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 4  orange pekoe tea bags
• 2  sprigs fresh rosemary
• 1  quart water, just-boiled
• 1 1⁄3 cups  apricot nectar
• 6  fresh apricots, halved, pitted, sliced
• 12  ounces sparkling water
• 12  ice cubes

Directions

1. In a heatproof pitcher, pour just-boiled water over the tea bags & rosemary, & let steep for 10 minutes before removing & discarding the tea bags.
2. Let tea cool, then chill in the refrigerator for 1 hour before removing & discarding the rosemary.
3. Stir in the apricot nectar & apricots & pour into 6 tall glasses with 2 ice cubes in each glass.
4. Top each drink with some of the sparkling water & ENJOY!