By Curtis Stone


2
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 ¼ cup (lightly packed) cups fresh mint leaves (from 3 bunches)4 cup ice cubes, crushed1 ripe peach, pitted, very thinly sliced

Directions

  1. 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.
  2. 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.

More From Kitchen Daily:

Corn and Potato Chowder with Bacon
Outdoor Grilled Cheese Sandwich with Pesto and Heirloom Tomatoes
White Peach and Raspberry Sundaes

Tags: Beverage, Easy, Memorial Day, Fourth of July, Labor Day

Updated Terms of Service | Updated Privacy Policy Corporate Site | Advertise With Us