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- Place the peaches in a large heatproof jug along with the ginger, teabags and sugar and pour over 750ml boiling water.
- Stir vigorously to dissolve the sugar and bruise the peaches, then leave to infuse for four minutes.
- Discard the teabags and allow the tea to cool completely.
- To serve, ll four tall glasses with ice and garnish with slices of lemon and. peach. Stir the lemon juice into the cooled tea. Add a little more sugar or lemon juice to taste, if desired. Divide amongst the glasses.
Per serving: 64kcals, 0.5g fat (0.1g saturated), 15g carbs (11.3g sugars), 1.2g protein, 1.8g bre, 0.006g sodium
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