Ingredients
Equipment
Method
Make peach syrup
- Simmer diced peaches, sugar, and water over medium heat for 12 minutes, stirring until the peaches soften and the mixture turns syrupy. Strain the peach syrup, then cool completely.
Make raspberry puree
- Blend fresh raspberries, 2 tablespoons sugar, and lemon juice until smooth. Strain the mixture to remove seeds.
Chill the peach tea
- Stir peach syrup into the cooled black tea to taste. Refrigerate until cold, about 1 hour.
Assemble and serve
- Fill tall clear glasses with ice. Pour in the chilled peach tea until the glasses are about 3/4 full.
Layer the raspberry swirl
- Spoon raspberry puree over the top so it floats in a layer before stirring. Gently swirl only at the end or keep the layers visible.
Top and garnish
- Add a splash of sparkling water to each glass. Garnish with fresh raspberries and a peach slice, then let guests stir before drinking.
Notes
For the cleanest layered look, cool the peach syrup and fully chill the peach tea before assembling, so the puree floats instead of bleeding in. Store leftover peach tea base (without ice) covered in the fridge up to 3 days; freeze the tea base only (freeze puree separately in a small container up to 1 month). For a lower-sugar version, use a 1:1 sugar substitute for both syrups and taste to adjust sweetness.