Drinks Cocktails Wine cocktails Stop the Hourglass Be the first to rate & review! Chantal Tseng's take on a refreshing summer drink pairs juicy, ripe peaches with cool and refreshing mint tea. Amontillado sherry, with notes of vanilla and toasted hazelnuts, adds a sweet, pleasant complexity to this frozen sipper. The fresh peaches and mint tea ice cubes tame the heat of the alcohol and ginger. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Freeze Time: 6 hrs Total Time: 15 mins Yield: 4 to 6 Ingredients Mint Tea Ice Cubes 2 ½ cups boiling water 2 regular-size bags Moroccan mint-style tea blend Honey Syrup ¼ cup boiling water ¼ cup clover honey ½ teaspoon grated lemon zest Cocktails 1 medium peach (about 6 ounces), peeled and pitted (or 1 cup thawed frozen peach slices) 1 cup (8 ounces) amontillado sherry (such as Hidalgo Napoleon Amontillado) 2 tablespoons fresh ginger juice or bottled ginger juice (such as The Ginger People) 2 tablespoons fresh lemon juice Additional Ingredients Peach slices Mint sprigs Directions Make the mint tea ice cubes Pour 2 1/2 cups boiling water into a heatproof measuring cup with a spout. Add tea bags. Let tea infuse, uncovered, 3 minutes; discard tea bags. Pour tea into an ice cube tray; freeze until solid, at least 6 hours. Meanwhile, make the honey syrup Stir together 1/4 cup boiling water, honey, and lemon zest in a small heatproof bowl until well combined. Let cool to room temperature, about 30 minutes. Cover and chill until cold, at least 6 hours. Make the cocktails Combine peach, sherry, ginger juice, lemon juice, mint tea ice cubes, and 1/4 cup honey syrup in a blender. (Reserve remaining honey syrup for another use.) Process until smooth, about 30 seconds. Pour evenly into chilled Moroccan tea glasses or rocks glasses. Garnish each glass with a peach slice and a mint sprig, rubbing mint leaves gently in palms of hands to release their aroma. Make Ahead Mint tea ice cubes can be frozen up to 3 months. Honey syrup can be refrigerated in an airtight container up to 2 weeks. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving. Note Find dried hibiscus flowers at Latin markets or online at mexgrocer.com. Originally appeared: July 2021 Rate It Print