“Iced Louisiana Apricot Tea”
4 orange pekoe tea bags
2 sprigs fresh rosemary
1 quart water, just-boiled
1 1/3 cups apricot nectar
6 fresh apricots, halved, pitted, sliced
12 ounces sparkling water
12 ice cubes
In a heatproof pitcher, pour just-boiled water over the tea bags & rosemary, & let steep for 10 minutes before removing & discarding the tea bags.
Let tea cool, then chill in the refrigerator for 1 hour before removing & discarding the rosemary.
Stir in the apricot nectar & apricots & pour into 6 tall glasses with 2 ice cubes in each glass. Top each drink with some of the sparkling water & ENJOY!