Exact quantities, then the method.
When peaches are ripe and going soft in the bowl, this is a good way to catch them. The fruit is simmered down with strong peach-mango tea, sugar and a little lemon until it collapses into a deep, golden cordial, then strained smooth and bottled. Real peach flesh is what makes it: it gives the cordial a rounded, jammy depth that a flavouring on its own never quite reaches.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peach and Mango Tea Cordial recipe. Canonical: https://teas.co.uk/recipes/cocktails/peach-and-mango-tea-cordial/
Topped up with sparkling water over ice it tastes like a peach soda, only better. Start with one part cordial to four parts water and adjust to taste; it keeps a couple of weeks chilled.
You'll need
- 4 tea bags of Lipton Black Tea with Peach and Mango from Greece
- 500ml freshly drawn water at 100C, just off the boil
- 250g caster sugar
- 150g fresh ripe peach flesh, peeled and chopped
- 30ml fresh lemon juice
- 1 medium saucepan
- 1 fine sieve lined with muslin for straining
- 1 sterilised 500ml glass bottle with cap
- 1 saucer for covering the steep
Method
- Steep 4 tea bags in 500ml of just-boiled water for 4 minutes, covered.
- Lift out the bags, pressing them to release a strong brew.
- Pour the brew into a saucepan with the sugar, chopped peach and lemon juice.
- Simmer gently for about 10 minutes, stirring and pressing the peach until it falls apart into the liquid.
- Strain through a muslin-lined sieve, pushing the pulp to get every last drop of juice.
- Funnel into a sterilised bottle, seal and chill; use within a couple of weeks.
- Do not bin the strained pulp; stir it through yoghurt or porridge instead.
The tea it is made with, and what to make next.
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Brewed with: Lipton Black Tea with Peach and Mango from Greece, 20 Tea Bags 34g
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