20 Oz. Peach Iced Tea Recipe

Peach Iced Tea

1. 1

   Make peach simple syrup

   Peel and pit 1 fresh peach. Chop into small pieces. In a small saucepan combine chopped peach, 1 cup hot water and 3 tablespoons granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until peach is softened and syrup is fragrant. Remove from heat and let cool 10 minutes. Use a fork or potato masher to crush the peach pieces to release more flavor, then strain the mixture through a fine mesh sieve into a bowl, pressing solids to extract syrup. Discard solids or reserve for other use. You should have about 3/4 to 1 cup peach syrup.

2. 2

   Brew the tea

   Bring 4 cups of water to a boil. Remove from heat and steep 3 black tea bags in the hot water for 4–5 minutes for a full-bodied flavor. Remove tea bags and gently squeeze them against the side of the pot to extract any remaining liquid (do not over-squeeze to avoid bitterness). Let the brewed tea cool at room temperature 10–15 minutes.

3. 3

   Combine and adjust

   In a pitcher, add the strained peach syrup and freshly brewed tea. Stir in 1 tablespoon lemon juice. Add 8 ounces (1 cup) cold water to bring the volume up and to dilute sweetness to taste. Taste and adjust: if you prefer sweeter tea add up to 1 additional tablespoon sugar or syrup; if stronger peach flavor is desired add a few tablespoons of the reserved peach mash or more syrup. Chill in refrigerator at least 30 minutes until cold.

4. 4

   Serve

   Fill a 20 oz glass with ice (about 1 cup). Pour peach iced tea over the ice, leaving about 1/2 inch at top. Garnish with 1–2 fresh peach slices and a sprig of mint if desired. Stir gently and serve with a straw. The recipe yields approximately one 20 oz serving.

5. 5

   Storage

   Store any leftover iced tea in a covered pitcher in the refrigerator up to 3 days. Stir gently before serving as natural separation may occur.