Summer in the South is synonymous with a tall, icy-cold glass of sweet tea or lemonade. Prepare this Southern classic with grilled lemons to add a smoky twist. Photo credit: Monet Moutrie from Anecdotes and Apple Cores.
15m
PREP TIME
6m
COOK TIME
164
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 3 lemons, halved crosswise
-
4
ripe
white peaches, quartered
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Substitutions available
- ripe nectarines, quartered
- 4 cups water
- 2 family-size tea bags, or 6 regular tea bags
- 1 cup loosely packed fresh fresh mint leaves
- 1 1/4 cups sugar
- 3 cups cold water
- 1 teaspoon McCormick® Pure Almond Extract
KEY PRODUCTS
INSTRUCTIONS
- 1 Grill lemon halves, cut-sides down, over medium heat 5 to 6 minutes or until lightly charred. Grill peach wedges over medium heat 1 to 2 minutes per side or until lightly charred. Set peaches aside. Squeeze juice from lemon halves to yield 1/2 cup juice.
- 2 Bring 4 cups water to boil in medium saucepan. Add tea bags and mint. Let steep 10 minutes. Discard tea bags and mint leaves. Add sugar; stir until dissolved.
- 3 Pour tea into large pitcher. Add 3 cups cold water, lemon juice and extract; mix well. Add grilled peaches. Pour into ice-filled beverage glasses.
TIPS AND TRICKS
For an added kick, stir in 1/2 cup bourbon whiskey with the cold water.
To prepare with frozen lemonade concentrate, omit grilled lemons. Decrease sugar to 1/2 cup in the tea. Add 1 container (6 ounces) lemonade concentrate to the pitcher with the cold water.
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