Ingredients

• 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
• Lime

Directions

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!