• Place 1 mint leaf in each section of 2 (18-well) ice-cube trays.

Divide peach nectar among prepared wells of ice-cube trays, and

freeze completely.

• Bring cold water to a boil.

• Place tea leaves in a 2-quart or larger teapot or saucepan with

lid. Pour boiling water over tea leaves. Steep, covered, for 3

minutes, then strain, and pour into a heatproof container.

Refrigerate until cold.

• When ready to serve, fill glasses halfway with peach nectar

ice cubes. Pour iced tea over ice cubes to cover.

*Available from Simpson & Vail (svtea.com).