peach-basil-iced-tea-200604.json

{
    "directions": [
        "Put tea bags and basil in a quart-size glass measure or heatproof bowl.",
        "In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.",
        "Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.",
        "In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups."
    ],
    "ingredients": [
        "3 orange pekoe tea bags",
        "1 cup loosely packed fresh basil leaves",
        "4 cups water",
        "five 5 1/2-ounce cans peach nectar (about 3 1/3 cups), chilled",
        "1/4 cup chilled simple syrup or to taste",
        "1 1/3 cups sugar",
        "1 1/4 cups water",
        "Garnish: peach slices and basil sprigs"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tea",
        "Non-Alcoholic",
        "Fourth of July",
        "Picnic",
        "Backyard BBQ",
        "Iced Tea",
        "Peach",
        "Basil",
        "Summer",
        "Party",
        "Gourmet",
        "Drink"
    ],
    "title": "Peach Basil Iced Tea",
    "url": "http://www.epicurious.com/recipes/food/views/peach-basil-iced-tea-200604"
}