Orange Chrysanthemum Iced Tea With Peach Ice Cubes

By Molly O’Neill

Published May 22, 1993

Total Time
5 minutes, plus overnight freezing
Rating
(0)
Comments
Read comments

Featured in: FOOD; Sugar and Spice and Everything Iced

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:One quart

  • 2 ½ cups peach nectar

  • 4 cups cold, brewed chrysanthemum tea

  • ½ cup cold, fresh orange juice

  • Fresh mint leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 22 calories; 6 milligrams sodium; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pour the peach nectar into an ice cube tray and freeze overnight. Whisk together the tea and orange juice. Place a few of the ice cubes in each glass and pour the tea over them. Let stand a few minutes until the cubes begin to melt. Stir, garnish with mint and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.