Peach At High Noon Recipe

Brew tea

Bring 4 cups hot (not boiling) water and steep 4 black tea bags for 5 minutes to make a strong tea. Remove tea bags, squeezing gently to extract flavor. While tea is still hot, stir in 1 cup granulated sugar until dissolved to make sweet tea. Allow the sweet tea to cool to room temperature, then refrigerate until chilled (about 30–60 minutes).

Cook syrup

In a small saucepan combine 1 cup chopped ripe peaches, 1 cup water, and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally, and mash peaches with the back of a spoon to release juices. Simmer 6–8 minutes until slightly thickened.

Finish syrup

Remove from heat and stir in 2 tablespoons fresh lemon juice. Let cool 10 minutes, then strain the mixture through a fine-mesh sieve into a jar, pressing on solids to extract liquid. Discard solids (or reserve for another use). Refrigerate syrup until chilled. Yield: about 3/4–1 cup syrup.

Combine ingredients

In a large pitcher, add 8 fl oz peach vodka, 4 cups chilled sweet iced tea (from Tea Base), 4 tablespoons peach syrup, and 2 tablespoons fresh lemon juice. Stir gently to combine. Taste and adjust: add more peach syrup for sweetness/peach flavor or a splash more lemon for brightness.

Serve

Fill four tall glasses with ice (about 1 cup ice per glass). Pour the Peach at High Noon mixture evenly over the ice (about 8 fl oz per glass). Garnish each glass with a peach slice and a lemon wheel. Serve immediately.

Make-ahead note

Tea base and peach syrup can be made up to 48 hours ahead and refrigerated separately. Combine with vodka and lemon just before serving for best flavor and freshness.