Peach Melba Ice Tea

Method

1. Steep the rooibos tea bags in the boiling water for 5 minutes.
2. Halve and pit four of the peaches and cut them into small pieces.
3. Place the peach pieces, the caramel sugar and cold water in a pot.
4. Bring this mixture to the boil and then simmer over a medium to low heat until the sugar has dissolved and the fruit is fully cooked.
5. Set aside to cool. When cool, blend until smooth.
6. Pour a quarter cup into each glass, top with ice and fill with the rooibos tea.
7. Slice the remaining peaches into slivers, about 8 from each half.
8. Garnish each glass with the peach slices and mint sprigs.