Ingredients
- 3 orange pekoe tea bags
- 6 cups water
- 1 1/2 tablespoons fennel seeds
- 4 plums (about 1 pound), pitted and cut into 1/2-inch pieces
- 1 1/3 cups sugar
- 1 1/4 cups water
- Garnish: plum slices
Directions
- Put tea bags in a quart-size glass measure or heatproof bowl.
- In a saucepan brings 4 cups 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.
- While tea is cooling, in saucepan stir together fennel seeds, plums, and remaining 2 cups water and boil 5 minutes. Strain mixture through a sieve into a heatproof pitcher, pressing hard on solids. Cool mixture and chill, covered, until cold, about 1 hour.
- Stir in tea and syrup. Serve tea over ice in tall glasses and garnish with plum slices.
- 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. Makes about 2 cups.
