Jessica’s mother is from Texas, and two of the Lone Star traditions she brought into the family’s home in Seattle were banana pudding and sweet tea. Jessica remembers how much of a to-do the making of tea would be, as her mother steeped bags in a big jar on their porch for three days. Few drinks are more refreshing on hot summer days, so we definitely wanted to include our own take on it here.

Jessica N Rose and Stephen K Rose

Gallery

Elesia Johnson

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tea bags, lemon slices, and ginger in a large pitcher.

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  • Bring 4 cups water to a boil in a medium saucepan. Pour the water into the pitcher; let steep for 7 minutes.

  • Remove the tea bags, lemon slices, and ginger. Add the ice and stir until it melts. Stir in the peach syrup.

  • Pour into ice-filled glasses and serve.

Source

Excerpted from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose. Copyright © 2019 by S&J Rose, LLC. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.