Fresh Peach Iced Tea
Black tea blended with a homemade peach syrup, fresh lemon peel, and just enough citric acid for a bright, summery finish.
By Moow Editorial ·
- Chill promptly and drink within 2 days for the freshest peach flavor.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 20 minutes, plus chilling
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 110 kcal
- Protein: 2 g
- Carbohydrates: 29 g
- Fat: <1 g
- Sodium: 21 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Peach Iced Tea
Have these measured and ready before you begin.
- 2–3 black tea bags
- 1 2/3 cups (400 ml) hot water
- 3–4 strips lemon peel
- 3 large peaches
- 1 liter water (about 4 1/4 US cups)
- scant 1/2 cup (100 ml by volume) granulated sugar
- 1 tablespoon fresh lemon juice
Directions
1. Pit and cube the peaches. Simmer them with the sugar, lemon juice, and 1 liter water.
2. Simmer for 15–20 minutes, until the peaches are soft.
3. Meanwhile, steep the tea bags in the hot water. Remove the bags and cool the tea to room temperature.
4. Strain the peach liquid, pressing the fruit gently with a spoon to extract its flavor, then cool it to room temperature.
5. Combine the cooled tea and peach liquid, add the lemon peel, and refrigerate until completely cold.
6. Remove the lemon peel if the flavor becomes bitter and serve over ice.
Sources
Handle hot syrup carefully. Cool both tea and peach syrup promptly and keep the finished drink refrigerated.