Peel and slice your peach into 8 sections. (Be sure to discard the pit.)

Remove hulls from strawberries and slice them in half.

Place them into the bottom of a large teapot. Make sure they are room temperature and not cold.

Add 6 cups of fresh, cold, spring water to a tea kettle. Heat the water just until it reaches a rolling boil.

Measure out 7 teaspoons of loose leaf Donwell Abbey Strawberry Tea and place it in a paper tea sac.

Add just a tiny amount of the hot water to the pot and swish it around. Let that sit for a minute to warm the tea pot up.

Add your tea bag and pour in the rest of the 6 cups of boiled water.

Steep between 3-5 minutes only. NO LONGER.

Making sure not to squeeze the tea leaves, remove the tea bag, letting the water drip from the bag for a minute, from tea pot and place on a small dish. (You are going to use this again.)

Remove the fruit from the teapot and place it into a magic bullet blender with about a cup of the hot tea.

Blend the mixture for about a minute.

Strain the mixture to remove all the strawberry seeds.

Pour the pureed fruit and tea mixture into ice cube trays and freeze.

Boil the other 3 cups of spring water and using the same tea bag from before, steep some more iced tea for 3-5 minutes in the teapot.

Add this next batch of tea to a large pitcher with the other 6 cups of tea that you steeped earlier with the fruit.

Cool in refrigerator for several hours and serve unsweetened in a tall glass with a garnish of a peach slice, strawberry, and a sprig of mint leaves on the rim of the glass, and offer your guests some simple syrup to add to their tea if they so choose.