- Worcestershire sauce introduced (1937)
Peach Blueberry-Basil Iced Tea Recipe
- 1/4 Cup blueberries
- 5 large fresh basil leaves
- 1 bottle Pure Leaf™ Not Too Sweet Peach Tea
Adding a seasonal superfood to this cocktail makes it all the better.
Method: Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.
For a pitcher, simply double the recipe. For a cocktail version, simply add 1/4 cup light rum.