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Peach Tea

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Ingredients

Adjust Servings:
3 tea bags
4 fresh peaches (cut into slices)
4 cups water
2 tbsp sugar

Nutritional information

247
calories
65.81 g
carbohydrates
1.13 g
protein
0.25 g
fat
34 mg
sodium
0 mg
cholesterol

Peach Tea

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 4
  • Easy

Ingredients

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Whoever says blending is a bad idea will have to change their mind once they learn about this recipe. Tea is used as a mood booster or a remedy to stay alert, and some teas are for slimming purposes. No matter, tea is part of your life and one cup a day is just not enough. Most people will not mind the same taste in their diet, but a few special people love variety. If you are among the few, then this peach tea recipe is just for you. Regular tea taste could get boring so adding various ingredients and infusing the tea with fruits is a new craze and a healthy one too.

Health Benefits

Peaches are low in calories and contain no saturated fats. They are rich in antioxidants and fiber. Peach is loaded with Vitamin A, which promotes skin health and adds color to your complexion. The vitamin C present in peach helps to reduce wrinkles, improves skin texture and protects the skin from sun-induced skin aging. It contains a unique combination of bioactive compounds that reduce the risk of cardiovascular diseases.

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How to make Peach Tea

  • In a pan add 2 cups of water, peaches, sugar and boil it for 5mins. Stir and crush the peaches
  • Remove saucepan from heat, cover and allow peaches to infuse syrup, about 30mins.
  • Strain to remove peach slices.
  • In a pan add 2cups of water and boil them for 5mins on high flame. Remove the pan from heat and add tea bags, cover and steep it for 10 to 15mins.
  • Remove the tea bags and add peach syrup to it.
  • Mix and serve it. It can be refrigerated and can be served

Trivia

The Ancient Romans referred to the peach as malum persicum "Persian apple", later becoming French pêche, whence the English peach.

Low-acid white-fleshed peaches are the most famous types in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed cultivars

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