- In the Curtis Stone 3.5-quart sauce pan, bring 6 cups of water to a boil over high heat. Remove from the heat and add 1 cup of the mint leaves. Cover and let steep for 30 minutes to allow the mint to infuse the water. Strain the tea into a pitcher and refrigerate until cold.
- Layer the crushed ice, peach slices, and the remaining mint leaves in 4 tall glasses, filling the glasses about halfway. Pour the mint tea over and serve immediately.
Make-Ahead: The mint tea can be made 8 hours ahead, covered and refrigerated.