Peach Iced Tea

Why You’ll Love This Recipe

• Seasonal flavour – showcases ripe peaches at their peak.

• Balanced sweetness – a homemade syrup lets you adjust sugar to taste.

• Make-ahead friendly – both the syrup and brewed tea keep well for several days.

• Versatile base – works with black, green, or caffeine-free herbal teas.

• Elegant yet simple – minimal equipment; no specialised bar tools required.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 ripe peaches, pitted and sliced (about 450 g)

• ½ cup (100 g) granulated sugar, or honey to taste

• 8 cups (1.9 L) water, divided

• 4–5 black tea bags (or 2 Tbsp loose-leaf Darjeeling/Earl Grey)

• 1 Tbsp freshly squeezed lemon juice (optional, for brightness)

• Ice cubes, to serve

• Fresh mint sprigs or additional peach slices, for garnish (optional)

directions

1. Prepare the peach syrup

   • Combine the peach slices, sugar, and 1 cup water in a saucepan.

   • Bring to a gentle simmer over medium heat; cook 10–12 minutes until the fruit is soft and the liquid slightly thickened.

   • Remove from heat, lightly crush the peaches with a spoon, and let cool 10 minutes. Strain through a fine sieve, pressing to extract as much syrup as possible. Discard solids or reserve for yoghurt toppings.

2. Brew the tea

   • Pour 4 cups freshly boiled water over the tea bags in a heat-proof jug.

   • Steep 4–5 minutes, then remove the tea bags without squeezing. Allow to cool to room temperature.

3. Assemble

   • In a 2-litre pitcher, stir together the cooled tea, peach syrup, lemon juice, and the remaining 3 cups cold water. Taste and adjust sweetness or acidity if needed.

4. Chill & serve

   • Refrigerate at least 30 minutes until cold. Serve over plenty of ice, garnished with fresh mint or peach slices.

Servings and timing

• Yield: Approximately 2 quarts (about 6–8 tall glasses)

• Active prep time: 10 minutes

• Simmer time: 12 minutes

• Cooling/steeping time: 30–40 minutes

• Total time: About 1 hour

storage/reheating

• Store the finished iced tea in an airtight pitcher in the refrigerator for up to 4 days.

• The peach syrup alone keeps 1 week; brew fresh tea as needed.

• To enjoy warm, gently heat the strained tea until just steaming—avoid boiling, which can cloud the infusion.

FAQs

Can I use canned or frozen peaches?

Yes. Drain canned peaches or thaw frozen slices first; both work well outside of peach season.

How do I prevent cloudy iced tea?

Allow the brewed tea to cool to room temperature before adding ice or cold water; rapid chilling causes tannins to precipitate and appear hazy.

Is it necessary to peel the peaches?

No. The skins contribute colour and subtle tannins; they are strained out with the solids.

What sugar alternatives are suitable?

Honey, agave nectar, maple syrup, or a zero-calorie sweetener blend dissolve readily in the warm syrup.

Can I halve or double the recipe?

Certainly; maintain the same peach-to-water and tea-to-water ratios for consistent flavour.

Will green tea require a different steep time?

Yes. Steep green tea only 2–3 minutes to avoid bitterness, then proceed as directed.

How can I intensify the peach flavour?

Steep additional sliced peaches directly in the cooled tea for 1–2 hours before straining.

Does this recipe work without added sweetener?

It does, but the syrup also extracts flavour from the fruit; omit sugar and purée the simmered peaches into the tea for body.

Can I carbonate the tea?

Yes. After chilling, combine the tea with chilled sparkling water or use a soda siphon to avoid excessive foaming.

Is the peach syrup suitable for cocktails?

Absolutely—it pairs well with bourbon, vodka, or sparkling wine for summer-inspired libations.

Conclusion

Homemade peach iced tea transforms simple pantry staples and seasonal fruit into a beverage that is both sophisticated and refreshing. By controlling sweetness, tea strength, and fruit infusion, you achieve a clear, aromatic drink that outshines any bottled alternative. Keep a batch on hand, and every glass will evoke the spirit of summer

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