A Year-Round Guide to Franklin and Nantahala

⅓ cup fresh mint leaves 4 tablespoons sugar 2 tablespoons fresh lemon juice 4 cups cold water 4 tea bags 1½ cups peach nectar Crush mint leaves with sugar and

Madison County Championship Rodeo

⅓ cup fresh mint leaves 4 tablespoons sugar 2 tablespoons fresh lemon juice 4 cups cold water 4 tea bags 1½ cups peach nectar Crush mint leaves with sugar and

Rosemary and Goat Cheese Strata

⅓ cup fresh mint leaves 4 tablespoons sugar 2 tablespoons fresh lemon juice 4 cups cold water 4 tea bags 1½ cups peach nectar Crush mint leaves with sugar and

Carolina Peach Iced Tea

⅓ cup fresh mint leaves
4 tablespoons sugar
2 tablespoons fresh lemon juice
4 cups cold water
4 tea bags
1½ cups peach nectar

Crush mint leaves with sugar and lemon juice in small bowl; set aside. Bring water to a boil. Pour boiling water over tea bags and mint mixture. Stir briefly. Steep 5 to 7 minutes. Strain tea and add peach nectar; cool. Pour over ice. Garnish with peach wedge and mint sprig.

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This story was published on Mar 31, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.