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A traditional dessert favorite turned into a refreshing summer beverage.
Makes two quarts.
2 cups boiling water Peach ice cube preparation:
(Make several hours before serving.) Puree canned peaches in food processor until very fine and no pieces are visible. Pour puree into ice cubes and freeze. Tea preparation:
Pour two cups boiling water over 3 Peach Tea bags and 3 Raspberry Tea bags. Steep for 5 minutes. Mix lemon juice, sugar, and steeped tea in 2-quart pitcher. Add enough ice cubes and cold water to pitcher to cool tea and make 2 quarts. Place 3-4 peach puree cubes into each glass. Pour cold tea over cubes and serve. If desired, float fresh raspberries on top as garnish.
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Peach Melba Cooler
