It's California apricot season and one of the things you can make out of them is a summer tea drink. Most recipes I've seen have mint but I opted for rosemary instead. I love it! For the tea I used pu'er which is fast becoming a favorite specially paired with sweet rice cakes and desserts.
Fresh Apricot and Rosemary Iced Tea
1 cup water
1 pu'er tea bag or any black tea
2 small sprigs fresh rosemary
3 fresh apricots
2 tablespoons fresh lemon juice
3 tablespoons powdered sugar, or to taste
half a fresh apricot, sliced into wedges
- Microwave water for 1½ minutes. Add tea bag and a sprig of rosemary; let steep for 4 minutes. Remove tea bag and rosemary sprig and discard. Place tea in refrigerator until well chilled.
- When tea is chilled enough, prepare the apricots. Remove the skin of apricots, cut in half, remove the stones, and dice the meat. Place in a blender together with the lemon juice and blend until pureed. Strain into a measuring cup then quickly add powdered sugar. Mix in the chilled tea and stir very well.
- Place ice cubes, sliced apricot, and the remaining rosemary sprig in a tall glass. Pour the apricot mixture and enjoy.