- 1 tablespoon grated peeled fresh ginger
- 8 plain black tea bags
- 2 large peaches, peeled, pitted and chopped, or 8 oz. frozen peaches, thawed
- 2 tablespoons honey
- 8 sprigs mint
In a large saucepan, bring 8 cups cold water and the ginger to a boil. Remove from heat, add tea bags and steep 5 to 7 minutes. Strain three-quarters of the tea into a large ice-filled pitcher. Strain remaining tea into a blender; add peaches and honey. Puree and add to pitcher; stir to combine. Divide among 8 tall, ice-filled glasses; garnish with mint sprigs.