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How To Make Peach Iced Tea Recipe

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A refreshing homemade Peach Iced Tea recipe combining the natural sweetness of ripe peaches with robust black tea, perfect for a cool, fruity beverage enjoyed any time. This easy-to-make iced tea features a peach syrup made from fresh peaches and sugar, blended with steeped black tea and served chilled with ice and optional fresh mint or peach slices for garnish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Peach Syrup

  • 1 lb peaches (about 3 large peaches), sliced with skin on
  • 3/4 cup granulated sugar (or maple syrup/honey as alternative)
  • 1 cup water (optional, if peaches aren’t very juicy)

Tea

  • 2 Tbsp black tea leaves (Earl Grey, Breakfast tea, or a blend)
  • 4 cups hot water

Serving

  • 2 cups ice (adjust according to taste)
  • Optional: fresh peach slices and fresh mint leaves for garnish

Instructions

  1. Prepare the tea: Place the black tea leaves in a tea strainer ball, cloth parcel, or use tea bags. Pour 4 cups of hot water over them in a heat-proof jug. Allow the tea to steep while you prepare the peach syrup. Ensure the jug can withstand boiling water to avoid breakage.
  2. Make the peach syrup: Wash the peaches thoroughly and slice them, leaving the skins on for color and nutrients. Add the sliced peaches to a large saucepan or skillet and heat over medium heat until softened.
  3. Add sugar and water: Stir in the sugar of choice. If peaches are not very juicy, add 1 cup of water to help dissolve the sugar and create syrup. If peaches are very juicy, water can be omitted.
  4. Mash and boil: Use a potato masher or fork to crush the peaches, releasing their juices. Bring the mixture to a gentle boil while continuing to mash. Boil for about 1 minute, ensuring all sugar is dissolved.
  5. Strain and cool: Remove from heat and let the mixture infuse and cool for 5-10 minutes. Then, pass the peach mixture through a fine sieve or strainer, pressing with a spatula to extract as much syrup as possible. Reserve the leftover pulp for other uses like smoothies or desserts.
  6. Combine syrup and tea: Remove the tea bags or parcels from the brewed tea. Add the strained peach syrup to the tea and stir well to combine thoroughly.
  7. Serve: If serving immediately, add ice directly to the jug to chill the tea. Alternatively, add ice to individual glasses to prevent watering down the entire batch. Garnish with fresh peach slices and mint leaves if desired.
  8. Storage: Store leftover peach syrup in the refrigerator for 7-10 days or freeze in ice cube trays for 2-3 months. Prepared peach iced tea can be kept refrigerated, covered, for up to 4 days. Avoid adding ice to stored tea to prevent dilution.

Notes

  • Leaving peach skins on enhances color and reduces waste.
  • If using honey, add it after removing the syrup from heat to preserve its raw qualities.
  • Leftover peach pulp is perfect for smoothies, yogurt bowls, or spreading over bread with yogurt.
  • Use a heat-proof jug when brewing tea to prevent glass breakage.
  • Add ice to glasses individually if planning to store tea, to avoid dilution.
  • Adjust sweetness by modifying the sugar or syrup quantity according to your taste.

Find it online: https://cheftinaskitchen.com/how-to-make-peach-iced-tea-recipe/