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Peach Tea

July 9, 2018 | Author: Ashley McCrary

Everyone assumes that because I am southern, I am a sweet tea drinker, FALSE. Truth is, I have always drank unsweetened tea and have to drink at least one glass a day to keep sane. I don’t like tea overly sweet and this Peach Mint Unsweetened Tea is so refreshing and the sweetness from the peaches gives it a great balance. This is the perfect summertime drink to sip on by the pool or on your back porch with family and friends.

This recipe is Whole30 and Paleo compliant, but if you want to add a little bourbon or other liquor if choice, you can turn this tea into a refreshing cocktail. If you are not a peach fan, play around with the fruits that you add and get creative. To make, I will boil my tea bags and cut up my fruit. I add cold ice cubes and cut fruit to a pitcher then add the tea with a little water. I will allow my tea to sit for at least 2 hours before serving because it allow all the yummy fruit flavors to enter the tea.

The mint adds another summertime element that takes me back to childhood. Mint is such an amazing herb to add to anything to give it a distinctive flavor. If you are needing a refreshing drink that will cool you off this summer or maybe you are sick of drinking water, give this Peach Tea a try.

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Peach Tea

A refreshing and light unsweetened peach mint ied tea that is perfect for summer.

  • Total Time: 10 minutes
  • Yield: 1 gallon 1x

Ingredients

Scale
  • 4 family-sized black tea bags ( Lipton or Luzianne or 12 individual tea bags)
  • 2 Whole peaches (Sliced)
  • 5 Mint Leaves
  • 2 tbsp lemon juice

Instructions

  1. Bring 4 cups of water to a boil in a saucepan over medium-high heat. Remove from heat.
  2. Steep the tea bags for 5-6 minutes. Dunk the tea bags a few times in the water to fully hydrate. Remove the bags.
  3. Add tea to a pitcher and add 3 more quarts of water to the tea base. This will make a gallon of unsweetened tea.
  4. Add pitcher to the refrigerator until very cold or at least 3 to 4 hours
  5. Add sliced peaches, mint and lemon juice. Let sit another hour.
  6. Serve over ice with fresh mint.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drink

One thought on "Peach Tea"

  1. Lorie says:

    Ummm, this is going to seem silly but those ice cubes are fabulous!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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