Raspberry Peach Iced Tea

Raspberry Peach Iced Tea (500x333)Southerners have a deep respect for iced tea, or “sweet tea” as it’s called here. Just the thought of iced tea makes me think of warm weather and sitting on a porch with a nice tall glass of this sweet and cool drink in hand. Not that I have a porch or even a balcony of any sort, but my imagination is quite active, and in my mind, that’s how it should be done.

I absolutely love the flavors of peach and raspberry added to just about anything, so combining my two favorites in one delicious refreshment seemed like a natural thing for me. This is such a great option for any time of year, but especially in the summer. 

Raspberry-Peach Syrup:

1 package (12 oz) raspberries, frozen or fresh

1 package (16 oz) peaches, frozen or fresh

2 cups sugar

8 cups water

Tea:

4 quarts water

6-8 tea bags (I like Earl Grey)

To make it easy, I chose to use frozen fruit and one bag of each. It turned out perfectly from the very first try, and that is always such an exciting thing for me, when I don’t have to test a recipe numerous times in order to get the right combination. Since then, I’ve made this several times and have never been disappointed.

Of course, you can use fresh fruit instead of frozen.

Combine all the ingredients for thee syrup in a large pot. IMG_3321-2 (500x334)Bring to a boil and reduce the heat to a simmer. Continue cooking for about 15-20 minutes, until the fruit is soft and the flavors get a chance to concentrate a bit. IMG_3332-2 (500x334)Strain the syrup through a fine mesh sieve and set aside. (You can even make the syrup ahead of time and store in the refrigerator and add it to tea as you wish. If you do, cool it to room temperature first, before storing in the refrigerator.)

IMG_3352-2 (500x334)Meanwhile, brew the tea. When I make a large batch like this one, I usually brew it in a large pot, by bringing water to a boil, adding the tea bags and letting the tea brew for about 10 minutes, and then discarding the tea bags. IMG_3329-2 (500x334)

IMG_3342-2 (500x334)Combine the tea and syrup. Cool to room temperature and then chill. Serve with ice.

It’s all up to your taste preference though. This recipe is very versatile. Make your tea as strong or as weak as you like. Add as much or as little  syrup as you like. Use different fruit in the syrup. Brew whichever kind of tea you like. You don’t have to use tea bags, you can brew the tea from tea leaves. It’s up to you.

Another great option I like to use, is to use frozen berries and peaches instead of ice. They keep the tea cool, but don’t dilute the flavor, instead give the tea even more fresh berry flavor. Plus, it looks pretty.

Raspberry Peach Iced Tea (500x333)Yield: approximately 2 gallons of iced tea

Raspberry Peach Iced Tea
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 2 gallons
Ingredients
Raspberry-Peach Syrup:
  • 1 package (12 oz) raspberries, frozen or fresh
  • 1 package (16 oz) peaches, frozen or fresh
  • 2 cups sugar
  • 8 cups water
Tea:
  • 4 quarts water
  • 6-8 tea bags (I like Earl Grey)
Instructions
  1. Combine all the ingredients for the syrup in a large pot. Bring to a boil and reduce the heat to a simmer.
  2. Continue cooking for about 15-20 minutes, until the fruit is soft and the flavors get a chance to concentrate a bit.
  3. Strain the syrup through a fine mesh sieve and set aside. (You can even make the syrup ahead of time and store in the refrigerator and add it to tea as you wish. If you do, cool it to room temperature first, before storing in the refrigerator.)
  4. Meanwhile, brew the tea. When I make a large batch like this one, I usually brew it in a large pot, by bringing water to a boil, adding the tea bags and letting the tea brew for about 10 minutes, and then discarding the tea bags.
  5. Combine the tea and syrup. Cool to room temperature and then chill. Serve with ice.
  6. Another great option I use sometimes, is to use frozen berries instead of ice. They keep the tea cool, but don't dilute the flavor, instead give the tea even more fresh berry flavor. Plus, it looks pretty.

 

 

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Comments

  1. Julia says

    I just made this!! Well, I sub’ed raspberries for strawberries and used fresh strawberries & peaches and halved the recipe. It’s chilling in the fridge but so far, tastes amazing!!! So yummy! Thanks!

  2. Oksana says

    I should definitely give this flavored tea a try. I would love a cold glass of it just about now! :D Looks so delicious and refreshing!

  3. Vitaliya says

    Just made the tea! Substituted the earl grey tea with pomegranate tea and it tastes absolutely divine!

  4. Shirley says

    Tried the recipe and it was awesome.
    Olga, I have always hated the diluted last sips of ice tea. I usually leave that at restaurants. My husband wonders that …if I love that why I leave some in my glass. Thanks a ton for the frozen berries substitution to ice. You r really smart.

  5. Natasha says

    made this tea today, exept i subed peaches for nectarines, and added some cherry and apple, turned out really good. I usually make kompot but this is tea quinches thurst better than kompot! Im glad i found this recipe, definatly will be making this when i make a party, and also still need to try making your kvas when we finish this tea. Love your website! Thank you for all you do!

  6. says

    Hi Olga. I really enjoy your recipes, they are absolutely yummy! This website is my #1 choice when i want to make something new. Thank you so much for your hard work and all the detailed recipes it makes all of our lives so much easier! :) God bless you and your family :) :) :)

  7. Jamie says

    This is SO wonderful! I am pregnant and crave raspberry iced tea non-stop…. I am so thankful for a recipe that doesnt have a bunch of artificial flavorings or chemicals. Thank you!!!

    • says

      Hi Jamie,
      First of all, congratulations on being pregnant! Babies are such a gift from God.
      I am so glad that I was able to help you with your craving. I also think it’s important to stay away from yucky stuff like chemicals, flavorings and preservatives. Cooking from scotch certainly helps. This is so easy too!

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