Apricot ice tea

After having made a portion of this peach ice tea I thought it could be interesting to exchange the canned peach with canned apricot. The portion of apricot-tea mixture was more than enough to fill up my metallic tea filter, so you can actually make two portions of ice tea.

It is crucial, that you get the tea leaves and fruit mixed evenly together. It failed for me the first time, so the tea leaves were located more or less dry at the bottom of the metallic tea filer. So I removed the apricot mixture after 8 hours cold storage, and when I filled the tea filter with 1 tablespoon of black tea leaves, and let it infuse the mixture for another 8 hours in the refrigerator.

The flavour of apricot is very difficult to detected in this ice tea compared to the peach ice tea.

Peach ice tea:  - 2 liter

• 3 tablespoons of black tea leaves
• 425 g canned apricot - save 2 tablespoons of the sugar syrup
• 2 l cold water (0-max 25'C)
• ice cubes - optional
• twig of green herbs such as mints or lemon balm

1. Separate the canned apricot fruit from the sugar syrup using a sieve. Save 2 tablespoons of the sugar syrup.
2. Place the apricot in a smaller mixing bowl and mash the fruit like mashed potatoes using a potato masher.
3. Pour in the sugar syrup and black tea leaves, and stir.
4. Fill ½ the portion into the metallic tea filter.
5. Pour cold water into the tea pot. I noticed, that the draining of water filling through water into the the filter, was very bad. So therefore I filled water into the tea pot and when afterwards placed the tea filter into the tea pot.
6. Place the tea pot cold in the refrigerator for 8-12 hours, so let the apricot-tea mixture infuse the water.
7. Remove the tea filter from the tea pot.
8. Fill ice cubes and optional herbs twig into a high ball glass and fill up with the ice tea.
9. Enjoy :-)