Smells so peachy when brewed! I had it hot. Brews pink which I loved. I know it's tempting to add milk because it's peaches and cream but don't lol teas with hibiscus will slightly curdle milk and make it unappetizing. It's good enough without it!
"Get some fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it."
Can you say, "yum"? We certainly can, which is why we concocted this exceptional herb and fruit blend to capture the character of Mary Randolph's original recipe. A sumptuous mix of dried peaches, apples and assorted flowers, each sip is like a loving spoonful of chilled peachy cream. We love this one served hot to alongside real peach ice cream, or sweetened and poured over ice with a slice of peach as garnish. Either way, this one has "more please" written all over it.
Bring filtered or freshly drawn cold water to a rolling boil. Place 2 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes according to taste (the longer the steeping time the stronger the tea).
Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.