I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Tuesday, August 25, 2020
BOURBON & PEACH ICED-TEA
Nothing spells summer in the south like sitting on your front porch in a rocking chair, sipping a Bourbon & Peach Iced-Tea. You will need 8 medium-size ripe peaches and 2 lemons.
4 cups boiling filtered or spring water
6 black tea bags, I use Luzianne or Lipton
1 cup Kentucky Bourbon
Peach Syrup 1 cup filtered or spring water
4 fresh ripe peaches, diced
1 cup granulated sugar
1 3-inch cinnamon stick
Juice of ½ lemon
For Each Mug 4 slices of peaches
2 lemon sliced circles
4 sprigs of mint
In a large heatproof container or large glass-measuring cup, pour boiling water over the tea bags.
Let steep 5 to 6 minutes, then remove tea bags.
In a saucepan, add the water, diced peaches, and sugar
Bring to a boil, reduce heat and mash peaches with a potato masher.
Add cinnamon stick and simmer 5 minutes.
Remove from heat, add lemon juice, cover, and set aside for 30 minutes for flavors to develop.
Discard cinnamon stick and strain syrup through a fine mesh strainer into a glass pitcher. Gently mash the peaches in the strainer with a rubber spoon or spatula to release all of the juice from the peaches.
Add the cooled tea and bourbon.
Cover with plastic wrap and chill until cold.
Serve over ice with sliced peaches, sliced lemons, and a mint sprig. Serves 4