1. Wash, stone and finely chop the peaches.
2. In a saucepan, bring the peaches to the boil with the sugar and 200 ml of water and simmer for 10 minutes until the fruit breaks down and turns syrupy.
3. Bring the remaining water to the boil, take off the heat, add the tea bags and steep for 4-5 minutes (no longer, or it turns bitter), then remove the bags.
4. Strain the peach syrup through a fine sieve into the tea, pressing the pulp with a spoon, and squeeze in the lemon juice.
5. Leave to cool to room temperature, then chill in the fridge for at least 2 hours.
6. Pour into glasses with ice cubes and garnish each with a peach slice if you like.
Tip: In Italy it's the must-have summer drink; it's lighter with green tea instead of black and also good with less sugar - it keeps for 3 days in the fridge.
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