Go Back

Peach Iced Tea

Peach iced tea with a fresh peach simple syrup for a clear, golden amber drink. Brew black tea, combine with cold water, chill, then pour over ice with peach slices and mint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
cooling and chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Black tea
  • 6 count black tea bags Use standard black tea bags for a classic amber tea base.
Tea brew
  • 4 cup boiling water Measure boiling water before steeping.
  • 4 cup cold water Cold water is used to dilute the steeped tea for a lighter finish.
Peach simple syrup
  • 4 ripe peaches Peel and dice until the pieces are small enough to soften quickly.
  • 1 cup sugar Adjust sweetness by adding syrup to taste.
  • 1 cup water Used only to cook the peach syrup.
Serving
  • 1 ice Fill glasses generously for quick chilling and dilution control.
  • 1 fresh peach slices For floating slices in each glass.
  • 1 mint Use a few leaves per glass for aroma.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Steep the tea
  1. Steep the black tea bags in 4 cups boiling water for 5 minutes, then remove the bags.
  2. Let the steeped tea cool to room temperature before mixing.
Make the peach simple syrup
  1. Simmer the diced peaches, sugar, and 1 cup water in a Dutch oven for 15 minutes, until the peaches are very soft.
  2. Strain the syrup and cool it completely before using.
Combine and chill
  1. Combine the cooled tea with the 4 cups cold water in a large pitcher.
  2. Stir in the peach simple syrup to taste, starting with 1/2 cup and adjusting to your preferred sweetness.
  3. Refrigerate until fully chilled, at least 1 hour (up to 2 hours cooling and chilling overall).
Serve
  1. Serve over ice in tall glasses with fresh peach slices and mint.

Notes

Pro tip: strain the peach syrup well so the finished iced tea stays clear and golden. Store covered in the refrigerator up to 3 days; freeze is not recommended because the texture can change when thawed. For a lighter option, reduce the sugar slightly and add more syrup only if needed to avoid overly sweet tea.