I have had this recipe for a long time and just found it again. My notes on it says “Gourmet 1995” so I am thinking someone posted it from Gourmet magazine.
Servings: Makes about 2 cups
3 orange pekoe tea bags
4 cups water
5 (5 1/2-ounce) cans apricot nectar (about 3 1/3 cups), chilled
1/2 cup chilled simple syrup, or to taste
To make the tea:
Put tea bags in a heatproof pitcher.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses.
To make the syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
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