HotmailPeach Iced Tea (Té alla Pesca)
From Chef Michael White's Fiamma restaurant
Recipes from TODAY |
 |
 | Interactive |
 |
 | Slideshow |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
 |
 TODAY Man loses more than 400 pounds July 10: TODAY’s Matt Lauer talks to David Smith about losing more than 400 pounds and starring in the TLC show “The 650-pound Virgin.” |
TODAY
Peach Iced Tea (Té alla Pesca)
Michael White
Servings: 4
INGREDIENTS
• 7 tea bags (your choice of tea type; however, peach herbal tea is great!)
• 8 cups of water
• 1/4 cup granulated sugar
• 1/2 of a lemon, juiced
• 2 large peaches, diced
DIRECTIONS
Add four cups of water to a pot and bring to a boil. Add tea bags and let stand for 5 minutes. Remove tea bags. Add sugar and lemon juice, stir. Add 4 cups of remaining room temperature water. Add diced peaches.
Serve over ice.
MANAGE YOUR RECIPES
© 2009 MSNBC Interactive. Reprints
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide