Peach Basil Iced Tea Recipe

Prepare peaches

Bring a small pot of water to a simmer. Score an X at the bottom of each peach. Blanch peaches in simmering water for 30–45 seconds until the skin loosens, then transfer immediately to a bowl of ice water. Once cool, peel skins and remove pits.

Puree

Coarsely chop peeled peaches and place in a blender or food processor with 2 tablespoons warm water, 2 tablespoons sugar, and 1 teaspoon lemon juice. Blend until smooth. Taste and add up to 1 tablespoon more sugar if peaches are underripe or not sweet enough. Strain puree through a fine-mesh sieve into a bowl to remove fibrous bits if you want a silky texture (press with a spoon). Yields about 1 to 1 1/4 cups peach puree.

Make syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a gentle boil over medium heat, stirring until sugar fully dissolves. Remove from heat.

Infuse basil

Add 12 packed basil leaves to the hot syrup and gently press them into the liquid. Let steep for 15–20 minutes off the heat for a pronounced basil flavor (or 5–10 minutes for a lighter note). Taste after 10 minutes and remove leaves when desired aroma/flavor is reached. Strain syrup through a fine sieve into a jar and discard leaves. Cool to room temperature, then refrigerate if not using immediately.

Brew tea

If you haven't already, brew strong black tea: use about 4 tea bags (or 6–8 g loose leaf) with 4 cups near-boiling water. Steep 4–6 minutes for a robust flavor, then remove bags/strain leaves. Cool to room temperature, or chill in the refrigerator until cold.

Mix

In a large pitcher, combine the cooled brewed tea (4 cups), 1 to 1 1/4 cups peach puree (adjust to taste), 3–6 tablespoons basil simple syrup (start with 3 tbsp and add more if you prefer sweeter), and 2 tablespoons fresh lemon juice. Stir thoroughly to combine. Taste and adjust: add more basil syrup for sweetness, more puree for peach intensity, or up to 1 cup additional water if the concentrate is too strong.

Chill and serve

Fill glasses with ice (about 3 cups divided among glasses). Pour the peach basil iced tea over ice. Garnish each glass with a sprig of fresh basil and a peach slice. Optionally, lightly clap the basil between your palms before garnishing to release aroma. Serve immediately.

Storage: Refrigerate leftover tea in a sealed container for up to 3 days. Stir before serving; if puree settles, give it a good shake or stir.