Mango Peach Iced Tea - Hazel Flour

# Ingredient List:

→ Tea Base

01 - 4 cups water

02 - 4 black tea bags

→ Fruit Purée

03 - 1 large ripe mango, peeled and diced

04 - 2 ripe peaches, pitted and diced

05 - 2 tablespoons honey or agave syrup

06 - 1 tablespoon fresh lemon juice

→ To Serve

07 - 2 cups cold water

08 - 1 cup ice cubes, plus more for serving

09 - 1 small bunch fresh mint leaves

10 - Mango and peach slices for garnish, optional

# How-To Steps:

01 - Bring 4 cups of water to a boil. Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags and let the tea cool to room temperature.

02 - In a blender, combine diced mango, diced peaches, honey or agave syrup, and lemon juice. Blend until smooth.

03 - Strain the fruit purée through a fine mesh sieve into a pitcher to remove fibers, if desired.

04 - Add the cooled tea to the pitcher with the fruit purée. Stir well to combine.

05 - Add 2 cups cold water and 1 cup ice cubes. Stir to chill and dilute to desired taste.

06 - Add half of the mint leaves to the pitcher, muddling gently to release flavor.

07 - Refrigerate for at least 15 minutes, or until thoroughly chilled.

08 - Pour over additional ice cubes in glasses. Garnish with mango and peach slices and fresh mint leaves.

# Helpful Tips:

01 -

It actually tastes like summer in a glass, not like you're drinking sweetened tea with a fruit footnote.
Takes barely twenty minutes from start to sip, so you can make it on a whim when friends show up thirsty.
The natural fruit sweetness means you're not drowning in sugar, yet it feels completely indulgent.

02 -

Don't skip the straining step if you're using a regular blender—fruit fiber will make your throat feel scratchy, and nobody wants that surprise.
Brew your tea and let it cool before adding anything cold, because dumping cold stuff into hot tea can create weird flavor compounds and the sweetness reads differently.

03 -