Peach Passion Green Tea Recipe

Bring 4 cups water to just under a boil (about 175–185°F / 80–85°C). Remove from heat.

Steep 2 tsp loose-leaf green tea (or 2 tea bags) in the hot water for 2–3 minutes for a bright, slightly astringent brew. Avoid steeping longer to prevent bitterness.

Strain leaves (if using loose leaf) and stir in 2 tablespoons honey or cane sugar while the tea is still warm until fully dissolved. Let the sweetened tea cool to room temperature, about 15–20 minutes, or place in the refrigerator to chill quickly.

Peel (optional) and pit 1 ripe peach, then chop into small chunks. Reserve 2 thin slices for garnish.

In a small saucepan, combine 1 cup water and 3 tablespoons sugar. Heat gently over medium until the sugar dissolves and the mixture begins to simmer (about 3–4 minutes).

Add the chopped peach pieces to the saucepan and simmer gently for 5 minutes, mashing the fruit lightly with a spoon to release juices and break it down.

Stir in 3 tablespoons passion fruit pulp and 1 teaspoon fresh lemon juice. Simmer 1–2 more minutes to meld flavors. Taste and adjust sweetness if desired.

Remove from heat and let the mixture cool slightly, then strain through a fine mesh sieve into a bowl to remove solids and seeds if you prefer a smooth syrup. Press on solids to extract as much liquid as possible. Reserve strained peach bits if you like (optional).

Fill two serving glasses with ice (about 1 cup ice per glass).

Divide the peach-passion syrup evenly between the two glasses (about 3–4 tablespoons syrup per glass, depending on how strong/sweet you like it).

Pour the chilled sweetened green tea over the syrup and ice, filling each glass to about 3/4 full. Stir gently to combine the syrup and tea.

Top each glass with additional chilled green tea if needed, and add a splash (optional) of reserved passion fruit pulp for texture and visual appeal.

Garnish with 2 peach slices and 3 mint leaves per glass. Serve immediately with a straw or long spoon for stirring.