In case you haven’t noticed yet, strawberries are my favourite fruit. They’re available all year round, affordable, small and easy to grab on the go, affordable, deliciously juicy and sweet, easily adapted into any recipe and did I mention, AFFORDABLE?! Blueberries are just as wonderful but at $5 a pound, they’re a fruit that was not made for the poor man.
3 cups water + 3 Green tea bags
1 cup sugar
1 cup cold water
2 large peaches, sliced into wedges + another peach for serving
1 cup strawberries, hulled and quartered + another 6 strawberries, halved for serving
mint leaves/rosemary sprigs for garnish
- Start by bringing the 3 cups of water to rolling boil before adding the teabags and allowing it to steep. After 4 minutes, discard the tea bags and refrigerate the tea for about an hour or until cold.
- Add the sugar and 1 cup of water to a medium saucepan and bring to a boil to make a simple syrup. Add the chopped peaches and strawberries and allow to boil for 5 minutes. Strain the syrup into a jug to remove any fruit pieces and leave in the fridge to cool, about an hour.
- To assemble, add a couple of ice blocks to a 3 quart/3 litre pitcher followed by a couple of peach slices and halved strawberries. Top with chilled tea followed by the fruit infused syrup. Stir with a long handle spoon until incorporated. Refrigerate until ready to serve. Top with mint and rosemary when serving.