Peach Iced Tea
Chilled black tea sweetened with homemade peach syrup and garnished with fresh peach slices.
Ingredients
- 100 g granulated sugar
- 2.5 ripe peaches
- 2 stoned and chopped 1 sliced to serve
- 2 teabags
Instructions
- In a saucepan, combine the sugar and 250 ml water. Heat gently, stirring, until the sugar dissolves and the mixture just comes to a boil. Add the chopped peaches and cook until they’re very soft, about 8–10 minutes. Remove from the heat, mash the peaches with a fork, then let the pan sit for 1 hour so all that flavor infuses.
- Place a fine-mesh sieve over a jug and pour in the peach mixture. Press on the fruit to extract every last drop of syrup. Discard the solids. You can keep the syrup in the fridge for up to a week.If you want a really smooth syrup, a fine mesh sieve like this makes it easy to strain out any pulp.
- Into a large heatproof jug, drop the teabags and pour over 2 litres of boiling water. Let them steep for 4 minutes, then lift out the teabags. Allow the tea to come to room temperature, then chill it in the fridge.A large glass pitcher like this is perfect for cooling and serving iced tea — and looks great on the table too.
- Fill tall glasses halfway with ice. Pour in a couple of tablespoons (or more, to taste) of peach syrup, then top up with the chilled tea. If you like things fizzy, swap in sparkling water for part of the tea. Garnish with thin peach slices and serve right away. Enjoy!