2 Tablespoons sugar (this was for an unsweetened version, if you’d like it more sweet, add more.)
2 large tea bags
1cup torn basil leaves
Make the peach puree: Combine the sliced peaches, 1 cup water and sugar into a sauce pan. Bring to a boil, reduce to a simmer and let cook for 5 minutes. Remove from heat and let cool. Once cool, puree using an immersion blender or high-powered blender.
Bring the remaining 7 cups of water to a boil.
Place the tea bags and basil leaves into a large pitcher and pour the boiling water over. Steep for 5 minutes.