Chantal Tseng's take on a refreshing summer drink pairs juicy, ripe peaches with cool and refreshing mint tea. Amontillado sherry, with notes of vanilla and toasted hazelnuts, adds a sweet, pleasant complexity to this frozen sipper. The fresh peaches and mint tea ice cubes tame the heat of the alcohol and ginger.

By Chantal Tseng
July 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Recipe Summary test

freeze:
6 hrs
total:
15 mins
Yield:
4 to 6
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Ingredients

Mint Tea Ice Cubes
Honey Syrup
Cocktails
Additional Ingredients

Directions

Make the mint tea ice cubes
  • Pour 2 1/2 cups boiling water into a heatproof measuring cup with a spout. Add tea bags. Let tea infuse, uncovered, 3 minutes; discard tea bags. Pour tea into an ice cube tray; freeze until solid, at least 6 hours.

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Meanwhile, make the honey syrup
  • Stir together 1/4 cup boiling water, honey, and lemon zest in a small heatproof bowl until well combined. Let cool to room temperature, about 30 minutes. Cover and chill until cold, at least 6 hours.

Make the cocktails
  • Combine peach, sherry, ginger juice, lemon juice, mint tea ice cubes, and 1/4 cup honey syrup in a blender. (Reserve remaining honey syrup for another use.) Process until smooth, about 30 seconds. Pour evenly into chilled Moroccan tea glasses or rocks glasses. Garnish each glass with a peach slice and a mint sprig, rubbing mint leaves gently in palms of hands to release their aroma. 

Make Ahead

Mint tea ice cubes can be frozen up to 3 months. Honey syrup can be refrigerated in an airtight container up to 2 weeks. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

Note

Find dried hibiscus flowers at Latin markets or online at mexgrocer.com

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