*Be sure to use a heat tempered pitcher if you're brewing your hot tea in glass. Otherwise, the glass will break. I brew mine in an 8 cup pyrex glass measuring pitcher. Then, when it's cool enough, I transfer to a pretty pitcher.
*The temperature of your hot water really depends on your type of tea. Some brew best at almost a boil, other, more delicate leaves, will not fare well with such a high temperature. I used a black tea and used water that was very hot but not boiling. I don't bother with thermometers for this.
*DO NOT refrigerate a pitcher of hot or warm iced tea. You will risk it getting cloudy, plus you will heat up your whole refrigerator for hours while the tea is cooling. If you do end up with cloudy tea, it is still fine to drink, just not as pretty. I always wait until it's room temperature to store it in the refrigerator.
*The color of your syrup will vary based on the peaches you use.
*Advice varies on storage times for simple syrup. I store mine covered in the refrigerator and use within a week or two.
*If you choose to strain your peaches and use just the syrup, save them to top oatmeal, pancakes, yogurt, ice cream...I ate some with greek yogurt and it was delicious!
*If you choose to keep your peaches whole in the syrup, I would make the syrup with 3 peaches instead of two so you have extra fruit to stir into your drink.
*I often use 7 black tea bags and throw in a vanilla chai tea bag for the 8th. This adds a lightly spiced flavor that I love.
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