Elesia Johnson
Hands On Time:
15 Mins
Total Time:
15 Mins
Yield:
about 8 cups

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Pour into ice-filled glasses and serve.

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.