Contessa cocktail bottles
Pre-made cocktails are all the rage at the moment and they’re as practical as they are delicious. Think of the contessa as a summery version of a negroni. The orangey Aperol and dry vermouth help lighten things up
Peach iced tea
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and steeping
- Easy
- Makes 2 litres
Skip to ingredients
- 300g sugar
- 4 peachesstoned and roughly chopped, plus a few slices to garnish each glass
- 4 black tea bags
- mint sprigsto garnish
Nutrition:
- kcal113
- fat0g
- saturates0g
- carbs28.1g
- sugars28.1g
- fibre0.2g
- protein0.1g
- salt0g
Method
step 1
Put the sugar and 300ml water in a pan and heat gently until the sugar has dissolved. Add the peaches and very gently cook for around 45 mins, or until very soft. Crush the peaches with a wooden spoon to release their juices and leave to steep in the sugar syrup for 45 mins. Strain out the resulting peach syrup.
step 2
Meanwhile, put the tea bags in a large pitcher or jug and add 2 litres of just-boiled water. Leave to brew for 4-5 mins, then fish out the tea bags and chill the tea in the fridge until cold.
step 3
Stir all of the peach syrup (use less if you want less sweetness) into the chilled tea. To serve, pour into tall highball glasses with ice and garnish with slices of peach and mint.
