Many thanks to Tammy Algood, author of Sunday Dinner in the South, for sharing her recipes, advice and encouragement on A Little Loveliness. To conclude our series, today the talented hostess shares a thirst-quenching refresher. Peaches are such a nice complement to freshly brewed tea. Can't you just picture enjoying an ice-cold glass of this smooth beverage on the front porch? I'm sure it tastes even sweeter when shared with friends. If you are feeling as inspired as I am to rekindle the tradition of gathering together to break bread after Sunday-morning worship, let's challenge ourselves to share lunchtime fellowship with someone soon.
Peach-Infused Tea
This tea recipe calls for fresh peaches, but works equally well with farm-fresh nectarines or apricots. I like the version sweetened with agave nectar best. You’ll find it bottled and sold in the baking aisle of the supermarket.
Yield: 8 servings
7 cups water
8 peach-flavored regular-size tea bags
2/3 cup agave nectar (see sugar substitute below)
2 cups peeled and sliced fresh peaches
Place the water in a large saucepan over high heat. Bring to a boil and remove the pan from the heat.
Add the tea bags and steep for 6 minutes. Remove and squeeze the tea bags, then discard. Add the agave nectar to the steeped tea and stir well to combine.
Place the fresh peaches in a pitcher and add the tea. Cover and refrigerate. Serve cold over ice.
Sugar Substitute: While the tea steeps, place a cup of water and 1 cup of sugar in a small saucepan over medium-high heat. Bring to a simmer and immediately remove from the heat. Stir to dissolve the sugar and add to the tea.
Coming soon, reflections on Mother's Day and a ballet-themed gathering.
Photos from Sunday Dinner in the South. Used with permission.
