Peach iced tea

Hannah Guinness

Save recipe

Makes 2 litres

Easy

Prep: 15 mins

Cook: 45 mins

plus chilling and steeping

A star rating of 5 out of 5.14 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Nothing says summer sipping like a cold glass of homemade iced tea, finished with real peach slices and fresh mint

Gluten free

Vegan

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Contessa cocktail bottles

A star rating of 0 out of 5.0 ratings

Classic sangria

A star rating of 5 out of 5.9 ratings

Hibiscus, pomegranate and rose shrub

A star rating of 0 out of 5.0 ratings

Try our peach iced tea, then check out our easy iced tea, iced tea cocktail, sgroppino recipe and more jug cocktail ideas. For another cooling summer drink, try our classic sangria or bubble tea.

How to make the perfect peach iced tea: mixologist's tips

This peach iced tea will store in the fridge for up to five days.
Don’t rush to throw away the leftover peach pulp – stir through some yogurt and finish with chopped pistachios for a simple dessert.
For a boozy twist to this refreshing summer tipple, add 50ml of dark rum or bourbon to each glass along with some ice and peach slices, then top up with the iced tea.

Peach iced tea recipe

Ingredients

Nutrition

300g sugar
4 peaches

stoned and roughly chopped, plus a few slices to garnish each glass
4 black tea bags
mint sprigs

to garnish

Nutrition: per serving

kcal113
fat0g
saturates0g
carbs28.1g
sugars28.1g
fibre0.2g
protein0.1g
salt0g

Ad

Method

step 1

Put the sugar and 300ml water in a pan and heat gently until the sugar has dissolved. Add the peaches and very gently cook for around 45 mins, or until very soft. Crush the peaches with a wooden spoon to release their juices and leave to steep in the sugar syrup for 45 mins. Strain out the resulting peach syrup.
step 2

Meanwhile, put the tea bags in a large pitcher or jug and add 2 litres of just-boiled water. Leave to brew for 4-5 mins, then fish out the tea bags and chill the tea in the fridge until cold.
step 3

Stir all of the peach syrup (use less if you want less sweetness) into the chilled tea. To serve, pour into tall highball glasses with ice and garnish with slices of peach and mint.

Discover more outdoor dining recipes with our picnic food ideas

Authors

Hannah GuinnessSenior sub editor and drinks writer

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.14 ratings

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue