Ingredients
Step 1
Slice the peaches and necatarines. Place them ina saucepan. Add 500 ml water, honey and rosemary. Bring to boil and let simmer over low-medium heat for 15 minutes. Smash the fruit gently with a wooden spoon. Strain and let cool completely.
Step 2
Boil 700 ml water to 80°C. Put tea bags in a teapot. Pour the water in the teapot and let steep for 3 minutes. Discard the tea bags and let the tea cool completely. Transfer to a jug or a pitcher.
Step 3
Add the nectarine and peach syrup to the tea. Squeeze the juice from two lemons and add to the tea.
Step 4
Refrigerate for 1 hour and serve over ice with rosemary sprigs.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Step 1
Slice the peaches and necatarines. Place them ina saucepan. Add 500 ml water, honey and rosemary. Bring to boil and let simmer over low-medium heat for 15 minutes. Smash the fruit gently with a wooden spoon. Strain and let cool completely.
Step 2
Boil 700 ml water to 80°C. Put tea bags in a teapot. Pour the water in the teapot and let steep for 3 minutes. Discard the tea bags and let the tea cool completely. Transfer to a jug or a pitcher.
Step 3
Add the nectarine and peach syrup to the tea. Squeeze the juice from two lemons and add to the tea.
Step 4
Refrigerate for 1 hour and serve over ice with rosemary sprigs.