• 8 tea bags Dilmah Earl Grey Tea
• 4 units Dry peaches
• 80g Barley
• 1 unit Cinnamon sticks
• 1 unit Orange peelings
• 160g Sugar

In a pot set the peaches overnight, next day add
the cinnamon sticks, orange peelings and sugar.
Let it simmer until the peaches become tender,
turn the fire off and let it chill in the freezer. Cook
the Barley in plain water, infuse the tea in water for
5 minutes and mix with the syrup. In a glass, add
the barley, peaches, syrup and crushed ice.