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.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/miscellaneous/raspberry-peach-iced-tea/