Musical pairing –Come Rain Or Come Shine, Eric Clapton & BB King
I am smitten with Charleston. The people of Charleston are so nice, gracious and welcoming – our trip thus far, has been fun, exciting and restful. Mornings have been spent walking the beach and the rest of our days have been spent exploring this wonderful city and all it has to offer – and it’s only Tuesday!!!
This post is going to be short and sweet but I hope you’ll take the time to make this delicious tea recipe from a pair of local brothers, Matt & Ted Lee. We’ve made this twice since picking up their book a few days ago – I’ll be doing more posts from this book along with my story about meeting them . . . let’s just say that this wasn’t one of my ‘finer’ moments . . .
In the meantime, I’m heading to the beach with a blanket, sunscreen, shades, The Professor and a thermos full of this delicious elixir!
Matt & Ted Lee, ‘Simple, Fresh, Southern’
6 regular-size bags Lipton, Luzianne, or other orange pekoe black tea
1 Cup Bottled Peach Nectar OR 1 pound ripe freestone peaches, pitted (skins left on) and cut into wedges, if they’re in season
Bring 2 cups cold water to a boil in a saucepan or kettle. Put the tea bags in a heatproof pitcher and pour the boiling water over them. Let steep for 15 minutes.
While the tea steeps, put the peaches in a food processor and process for about a minute and a half, until they have become a smooth, thick liquid.
Press the tea bags gently against the side of a pitcher with a wooden spoon to extract the liquid remaining in the bags, and discard the bags. Add 4 cups cold water. Stir in the peach puree, and refrigerate for 45 minutes.
Strain the tea through a fine-mesh strainer or a folded-over piece of cheesecloth into a serving pitcher. Keep refrigerated until ready to serve (or for up to 3 days).
Poor the tea into tall glasses filled two-thirds to the rim with ice cubes.