Total: 2 hr 45 min(includes steeping, cooling and chill time)
Active: 20 min
Yield:about 8 servings
16 black tea bags
1/2 cup sugar
1 large ripe peach, halved, pitted and cut into 1/4-inch-thick wedges
1 lemon, halved
1/2 small bunch mint, torn into pieces
Brew the tea: Bring 8 cups of water to a boil and as soon as it does, remove from the heat and add the tea bags. Let steep for 5 minutes. Remove the tea bags (don't squeeze them) and let the brewed tea cool to room temperature.
Meanwhile, make simple syrup: Bring 1/2 cup of water and the sugar to a boil, stirring, until all of the sugar is dissolved. Pour into a large pitcher and let cool to room temperature.
Preheat an outdoor grill to medium-high or heat a grill pan over medium-high heat. Arrange the peach wedges on the grill on cook until nicely charred, 2 to 3 minutes per side. Grill the lemon halves, cut-side down, until charred, about 3 minutes.
Add the grilled peach wedges and mint to the simple syrup in the pitcher. Squeeze in the juice from the grilled lemons. Use a potato masher or muddler to smash the peach wedges and mint really well. Pour in the cooled brewed tea, stir to combine and then refrigerate until chilled, about 2 hours. (The longer it sits the more the flavors will develop.) Serve over ice.
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