This Grilled Nectarine Rosemary Iced Tea is an absolute summertime pick-me-up with just the right amount of sweetness and a striking balance of flavor. It’s so easy to make that once you get the hang of it, you will never go back to store bought iced tea. This perfumed Nectarine Iced Tea will leave you feeling sated and recharged!
How to prepare the Nectarine Ice Tea?
- It had only 6 ingredients!
- You steep the tea with black tea and rosemary. Then strain the tea to a pitcher. Let it cool down completely.
- Grilled the peaches, puree most of it and save some for garnish.
- Strain the puree to the cold ice tea and give a mix
- Garnish with a couple slices of grilled peach and serve!
This season has been so busy for us. There is no major agenda but there is always places to go, new parks to run around, beach visits, picnics and barbeques. The list is just endless. Well, summer is the time for these things and I am not complaining, we all are just trying to cover as many things as we can. Just remember to stay hydrated!
If you love berries, you should try this Raspberry Lemon Iced Tea that I had shared long back and received several lovely feedbacks.
The Green Tea Mint Lemonade is also quite a favorite and people loved the idea of mint cubes.
This particular Nectarine Ice Tea that I am sharing today is definitely my current favorite. Grilling the nectarine is not a mandate but doing so will enhance the flavor and bring out the sweetness of the fruit. You can also replace nectarines with peaches too. The lemon-pine sharp aroma of rosemary is such a perfect addition to the drink.
The Iced Tea stays good in the refrigerator for three to four days and the taste gets better with time. I don’t know if you can keep it much longer than that because I always make just enough to last that many days.
- 2 nectarines, cut into wedges
- 2 tablespoons fresh lemon juice
- 2 teaspoons black tea leaves
- 2 teaspoons rosemary leaves, plus extra rosemary sprigs
- 3 tablespoons honey
- 5 cups water
- Place a grill pan on high heat and once it’s hot enough, brush little oil on it. Layer the nectarine wedges and grill for about 2 to 3 minutes on each side or until you see char grill marks. Keep it aside once done.
- Place a pan on high heat and bring 2 cups of water to a boil. Then, take the pan off the heat and add the tea leaves along with the rosemary leaves (not the extra sprigs). Cover the pan and let it steep for 10 minutes. Strain it into a pitcher and let it cool down. You could keep it in the refrigerator too.
- In the meantime, save a few grilled nectarines for garnish and puree the rest with the lemon juice. Strain the puree into the rosemary iced tea. Add extra rosemary sprigs and 3 cups of water to the iced tea and give it a stir. Leave it in the refrigerator for 2 hours.
- Before serving, taste for sweetness and add more honey, if you prefer. Fill a glass with ice cubes, pour the iced tea and garnish with a few grilled nectarine wedges.