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Refreshing Southern Peach Iced Tea Recipe

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A simple and nostalgic Southern peach iced tea that balances the natural sweetness of ripe peaches with robust brewed black tea, perfect for summer refreshment.

Ingredients

Scale
  • 3 large fresh ripe peaches, peeled and sliced (or frozen peach slices, thawed)
  • 6 cups water, divided
  • 4 black tea bags (Assam or English Breakfast recommended)
  • ½ cup granulated sugar (100 grams), adjust to taste; can substitute with honey or agave syrup
  • 1 tablespoon fresh lemon juice
  • Ice cubes as needed for serving
  • Optional garnish: fresh peach slices, mint leaves, or lemon wheels

Instructions

  1. In a large saucepan, combine sliced peaches, 2 cups (16 fl oz) of water, and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves and peaches soften, about 10 minutes.
  2. Remove from heat and let the peach mixture steep for 15 minutes to deepen flavor.
  3. Meanwhile, bring the remaining 4 cups (32 fl oz) of water to a boil. Pour over tea bags in a heatproof pitcher or jar. Steep for 5-7 minutes depending on desired strength. Remove and discard tea bags.
  4. Strain the peach syrup into the brewed tea using a fine mesh strainer, pressing gently on peach slices to extract flavor. Skip straining if a chunkier texture is preferred.
  5. Stir in 1 tablespoon fresh lemon juice to balance sweetness.
  6. Refrigerate the peach iced tea for at least 1 hour to chill and meld flavors.
  7. Serve over ice cubes and garnish with fresh peach slices or mint if desired.

Notes

Use ripe peaches for best flavor. Simmer peach syrup gently to avoid mushy texture. Adjust sugar to taste after chilling. Straining the syrup creates a smoother tea. Can substitute sugar with natural sweeteners like honey or stevia. For a creamy twist, add coconut milk on the side. Tea tastes better after resting in fridge for a few hours.

Nutrition

Keywords: peach iced tea, southern iced tea, summer drink, homemade iced tea, peach syrup, refreshing beverage

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