Peach Iced Tea
Homemade peach iced tea made with four ripe peaches simmered into a real fruit syrup and smooth black tea for a fresh, not-too-sweet drink that tastes like summer in a glass.
Equipment
- Medium saucepan - For simmering the peaches into syrup; stainless steel heats evenly
- Two-quart pitcher - To hold the finished tea; glass shows off the color
- Fine-mesh strainer - For catching peach solids and tea leaves so the drink pours clear
- Wooden spoon or muddler - For mashing the softened peaches
- Citrus juicer - For squeezing the lemon without seeds
- Immersion blender - (optional) For a smoother syrup with more body
- Measuring cups and spoons - For accuracy on the sugar and lemon
- Heatproof liquid measuring cup - For portioning the hot water
Ingredients
- 6 black tea bags - or 2 tablespoons (12 g) loose-leaf black tea; orange pekoe, Ceylon, or English breakfast all work
- 8 cups water - 1.9 liters, divided; 1 cup for the syrup, 4 cups to brew, 3 cups cold to dilute
- 4 ripe peaches - about 1.5 lb / 680 g, pitted and chopped; yellow peaches give classic color and flavor; frozen sliced peaches work if out of season
- 2/3 cup granulated sugar - 135 g; or 1/2 cup (170 g) organic honey for a softer, floral sweetness
- 2 tablespoons fresh lemon juice - 30 ml, from about half a lemon
- fresh mint leaves - for garnish (optional)
- ice - for serving
- peach slices - for garnish (optional)
- 1/4 cup peach nectar - 60 ml; optional, for an extra layer of fruit flavor if your peaches are bland
Instructions
- Add the chopped peaches, sugar (or honey), and 1 cup (240 ml) of the water to a medium saucepan. Bring to a gentle simmer over medium heat, stirring now and then to dissolve the sugar.
- Once bubbling, lower the heat and cook for 8 to 10 minutes, until the peaches are very soft and the liquid smells strongly of fruit. Mash the peaches with a wooden spoon or muddler; for a smoother syrup, blend with an immersion blender. Remove from heat and cool a few minutes.
- While the syrup simmers, bring 4 cups (950 ml) of water to just under a boil. Remove from heat, add the tea bags or loose tea, and steep for 4 to 5 minutes, no longer. Remove the tea bags or strain out the leaves without squeezing them.
- Set a fine mesh strainer over your pitcher and pour the peach syrup through it, pressing the pulp gently with the back of a spoon to push through all the juice. Discard the solids.
- Pour the hot brewed tea into the pitcher with the strained peach syrup. Add the lemon juice and stir well. Taste the concentrate; it should be a little strong and sweet since you will dilute it. Stir in the peach nectar now if using.
- Add the remaining 3 cups (710 ml) of cold water and stir. Refrigerate for 30 to 60 minutes for the cleanest cold flavor, or serve straight away over plenty of ice.
- Fill tall glasses with ice and pour the peach iced tea over the top. Garnish with fresh peach slices and a sprig of mint, then serve right away.
Notes
- Watch the steep clock: Four to five minutes is the sweet spot for black tea served cold. Longer than that and the tannins turn sharp, which fresh fruit cannot fully mask.
- Use ripe, fragrant peaches: If a peach does not smell like anything on the counter, it will not taste like much in the pot. Peaches left to ripen two extra days at room temperature give a far deeper syrup.
- Cool the tea before adding ice: Pouring hot tea straight onto ice melts it fast and waters everything down. Freeze leftover brewed tea in ice cube trays so the glass stays full-strength as it melts.
- Balance with lemon: A little acid wakes up the peach. Start with 2 tablespoons and add a touch more if the tea tastes flat.
- Sweeten while warm: Sugar dissolves fully in the hot syrup stage. Trying to stir it into cold tea leaves gritty crystals at the bottom of the pitcher.
- Do not over-dilute: Taste the concentrate before the final water goes in. If your peaches were extra juicy, you may want a splash less water.
- Make it ahead: The concentrate holds beautifully, so you can brew in the morning and dilute right before guests arrive.
- Storage: Store in a covered pitcher in the fridge for 3 to 4 days. Flavor is best in the first two days. For longer storage, keep the concentrate separate and dilute each glass as you pour.
- No fresh peaches? Frozen peaches work just as well since they are picked ripe. Canned peaches in juice work too, but cut the added sugar since they are already sweet.
- Variations: Swap black tea for green (steep at 175F/80C for 2-3 minutes), use rooibos for caffeine-free, add fresh mint while steeping, dilute with sparkling water, simmer fresh ginger with the peaches, stir in 1/2 teaspoon vanilla extract, or combine equal parts with lemonade for a fruity Arnold Palmer.
Nutrition
Serving: 1ServingCalories: 85kcalCarbohydrates: 22gProtein: 1gSodium: 5mgFiber: 1gSugar: 20gVitamin C: 6mg
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