Iced Mint Tea with Fresh Peaches

Serving Size: 4
Prep Time:
Total Time:


  • 1.25 cup (lightly packed) cups fresh mint leaves (from 3 bunches)
  • 4 cup ice cubes, crushed
  • 1 ripe peach, pitted, very thinly sliced


  1. In the Curtis Stone 3.5-quart sauce pan, bring 6 cups of water to a boil over high heat. Remove from the heat and add 1 cup of the mint leaves. Cover and let steep for 30 minutes to allow the mint to infuse the water. Strain the tea into a pitcher and refrigerate until cold.
  2. Layer the crushed ice, peach slices, and the remaining mint leaves in 4 tall glasses, filling the glasses about halfway. Pour the mint tea over and serve immediately.

Make-Ahead: The mint tea can be made 8 hours ahead, covered and refrigerated.