Ingredients

Makes about 7 cups.

　　3 orange pekoe tea bags

　　1 cup loosely packed fresh basil leaves

　　4 cups water

　　five 5 1/2-ounce cans peach nectar (about 3 1/3 cups), chilled

　　1/4 cup chilled simple syrup or to taste

　　

For simple syrup:

1 1/3 cups sugar

　　1 1/4 cups water

　　Garnish: peach slices and basil sprigs

　　

Step 1

Put tea bags and basil in a quart-size glass measure or heatproof bowl.

　　

Step 2

In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.

　　

Step 3

Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

　　

To make simple syrup:

Step 4

In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.