Suncruiser Iced Tea Recipe

Bring 1 liter of water to a near boil (about 95°C / 203°F). Remove from heat.

Add the black tea (4 tbs loose tea or 4 tea bags) and the orange peel strips to the hot water. Steep for 5–7 minutes depending on desired strength (5 minutes for lighter, 7 for stronger).

Strain out the tea leaves/ remove tea bags and discard the orange peel. Transfer the brewed tea to a heatproof container and let cool at room temperature for 20–30 minutes, then refrigerate until chilled (about 30–45 minutes more).

While the tea cools, combine honey and peach preserves in a small bowl. If using honey and it’s too thick, warm gently (10–15 seconds in microwave) or dissolve in 2 tablespoons of warm water to make a pourable syrup. Alternatively, use 45 ml simple syrup and 1 tbsp peach syrup.

In a measuring cup or small pitcher, whisk together the chilled tea, lemon juice (60 ml), orange juice (60 ml) and the honey–peach mixture until fully combined and smooth. Taste and adjust sweetness: add more honey or a little simple syrup if you prefer sweeter.

Fill a large serving pitcher or individual glasses with ice (about 4 cubes per serving glass). Pour the tea mixture over the ice, filling glasses about three-quarters full.

Top each glass with chilled club soda (about 250 ml for the recipe total — roughly 60–80 ml per serving) to add sparkle. Stir gently to combine.

If using alcohol, add 60 ml light rum or vodka to the pitcher before topping with club soda and stir to incorporate.

Garnish each glass with a lemon wheel and a sprig of fresh mint. Serve immediately.