Ingredients

• 2 nectarines, cut into wedges
• 2 tablespoons fresh lemon juice
• 1 teaspoons black tea leaves
• 2 teaspoons rosemary leaves, plus extra rosemary sprigs
• 3 tablespoons honey or more as per taste
• 3 cups water

Instructions

1. Place a grill pan on high heat and once it’s hot enough, brush little oil on it. Layer the nectarine wedges and grill for about 2 to 3 minutes on each side or until you see char grill marks. Keep it aside once done.
2. Place a pan on high heat and bring 2 cups of water to a boil. Then, take the pan off the heat and add the tea leaves along with the rosemary leaves (not the extra sprigs). Cover the pan and let it steep for 10 minutes. Strain it into a pitcher and let it cool down. You could keep it in the refrigerator too.
3. In the meantime, save a few grilled nectarines for garnish and puree the rest with the lemon juice. Strain the puree into the rosemary iced tea. Add extra rosemary sprigs and 3 cups of water to the iced tea and give it a stir. Leave it in the refrigerator for 2 hours.
4. Before serving, taste for sweetness and add more honey, if you prefer. Fill a glass with ice cubes, pour the iced tea and garnish with a few grilled nectarine wedges.

Notes