Summer's all about stone fruit iced tea infusions! Plums and apricots make for the perfect tart and sweet summer fruit flavor for a new twist on classic black iced tea. Simple to make you'll want to stock up on extra fruit to slice and freeze to enjoy this sip year-round.
6 - 8 individual black tea bags
4 cups of filtered water (for brewing)
4 cups of ice (for chilling and serving)
1 cup of chopped apricot (2 - 3 apricots, pitted and chopped into 1/2-inch pieces)
1 cup of chopped plum (2 plums, pitted and chopped into 1/2-inch pieces)
2 Tablespoons of honey
Preparing this recipe:
Simply bring 4 cups of water to a boil, remove from heat and steep your favorite black tea bags in the hot water for 5 minutes. Remove the tea bags and stir in 2 Tbs of honey while the tea is hot.
Transfer your hot tea with honey to a 2-quart heat resistance pitcher and fill to the top with ice leaving about 4" room at the top.
As the ice melts to cool the tea, it's time to fruit infuse! Place the chopped apricots and plums into the fruit infuser column or into a sachet or cheesecloth. Cover and refrigerate for 3-4 hours (or overnight) for optimal fruit infusion.
Remove fruit and pour over ice in your favorite glass.
Nutritional facts (per 8oz serving - 8 servings per 2 quart pitcher):
Cal: 23, Fat 0g, Cholesterol 0mg, Sodium 10mg, Carbs 6g, Sugars 6g, Fiber 0g, Protein 0g