- 3 cups cold water
- 5 Typhoo Green Tea Moroccan Mint bags
- 112 ounce can peach nectar
- ½ cup fresh mint leaves, slightly crushed
- 3 tablespoons sugar
- Ice cubes
Bring water just to boiling in a large saucepan. Remove from heat; add Typhoo green tea bags.
Steep covered, for 5 minutes. Remove and discard bags. Stir in nectar, mint and sugar. Cover and chill for 2 to 4 hours. Strain tea mixture; serve over ice. Makes 5 servings
Add a Lime wedge for decoration!