Peach Tea Syrup
2 cups water
2 cups cane sugar
500g thinly sliced fresh peaches
With all of this in a pot - bring it slowly to a boil - to dissolve the sugar.
Then set it aside - off the heat - for about 25 minutes or so to let is steep.
Strain it through a fine mesh sieve and then decant into a jug (or bottle)
Store in the fridge for up to a week.
To make the Peach Tea - fill a glass with ice, pour in the desired amount of peach syrup, and add green tea. A slice of lemon or sprig of mint.....
You can also just add mineral water instead of tea if you prefer...
I have used Dark Cane Sugar - so the syrup is very dark - a lighter cane sugar, or even ordinary sugar will give a much lighter almost pink syrup.