The summer heat does not bother me, even when working outside in the yard or garden. But once I’m done working outside, I do not want to spend any wasted time making a cold pitcher of iced tea. I want it immediately. From my many failed attempts of rushing the process and having watered down and lukewarm iced tea, I finally learned how to avoid this problem by making cold- brewed iced tea the night before. Plus, with the amount of gardening I’ve done, I have more than enough herbs and fruit to make a variety of flavored iced teas this summer. If you don’t have a garden but overbought at the farmers market, this recipe is a good way to utilize the overripe and bruised fruit and herbs you have. You can use any combo of herbs and fruit you’d like; this recipe is a base for any flavors you crave this summer. ––Justin Burke 

Cold-Brewed Nectarine Iced Tea

Ingredients
8 black tea bags
3 large sprigs mint
1 cup sugar
4 overripe nectarines, cut into thin wedges
2 tablespoons fresh lemon juice

Directions 

1. Using a large pitcher, combine tea bags, mint, and 8 cups cold water. Cover and chill for at least 8 hours, no longer than 12 hours.
2. Meanwhile, using a medium saucepan, bring sugar and 1 cup water to a boil. Add nectarines and reduce heat and simmer for 10 minutes. Remove from heat and steep for 30 minutes. Strain nectarine syrup into a small bowl, pressing nectarines to get all of the fruit juices. Stir in lemon juice, then cover and chill until cold, at least 30 minutes.
3. Remove tea bags and mint sprigs from tea and discard, then stir in ¾ cup nectarine syrup and 4 cups ice. Serve in ice-filled glasses. 

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