Smoked Peach Iced Tea

Method

1. Set up a smoker or a kettle grill for indirect smoking at 225 to 250 degrees F using a mild wood like apple, peach, or cherry.
2. Brush the 3 halved peaches lightly with neutral oil on the cut side and place them cut-side up on the cooler side of the grate.
3. Smoke the peaches for 20 to 25 minutes, until they are warmed through, slightly softened, and have taken on a light golden smoke color; do not smoke longer or the flesh turns mushy and bitter.
4. While the peaches smoke, bring 4 cups of the water to a rolling boil in a medium saucepan over high heat.
5. Remove the pan from the heat, add the tea bags or loose tea, and steep for 5 minutes; do not steep black tea longer than 5 minutes or the base turns bitter and astringent.
6. Remove the tea bags (or strain loose tea) and stir the honey, brown sugar, and salt into the hot tea until fully dissolved.
7. Once the smoked peaches are cool enough to handle, peel off the skins and roughly chop the flesh, discarding the pits.
8. Muddle the chopped smoked peach flesh in the bottom of a 2-quart pitcher until mostly broken down, releasing its juices.
9. Pour the hot sweetened tea concentrate over the muddled peaches and stir well to combine.
10. Stir in the remaining 4 cups of cold water, the lemon juice, and the handful of mint leaves.
11. Refrigerate the pitcher for at least 3 hours, or up to overnight, to let the smoke and peach flavors fully infuse.
12. Strain the tea through a fine-mesh sieve into a clean pitcher if a smoother texture is preferred, pressing on the solids to extract all the liquid, then discard the pulp.
13. Taste and adjust with a little more honey for sweetness or lemon juice for brightness before serving.
14. Fill tall glasses with ice, pour the tea over, and garnish each with a fresh peach slice and a mint sprig.