Raspberry Peach Tea

Steeped in the sun and sweetened with a peach simple syrup, this raspberry peach tea is nothing short of refreshing. Pour a glass over ice for the ultimate cap on a hot summer day.

this recipe

Every year, I get 25lbs of peaches from The Peach Truck. While most of them go to peach preserves and canned slices in juice, I always make a big batch of peach simple syrup. It’s good for a lot of things, like drizzling over ice cream or oatmeal, but my favorite thing to use it with is raspberry tea.

The tea itself is raspberry, right out the box. I like Twinings because it’s relatively inexpensive and a decent quality, but you could use any kind. As for actually brewing it, I just fill a big jar with cold water, add the tea bags, and allow it to steep outside in the sun. My favorite aunt did this, and I swear it tastes better that way.

You’re welcome to make any quantity of this raspberry peach tea that you want, depending on space in your fridge and how fast you’ll drink it. The beauty of this stuff is that you can either mix your desired amount of syrup into the entire batch of tea, or add it one glass at a time.

Either way, both the tea and the peach syrup retain their freshness for weeks in the fridge, so you’ll be able to sip and enjoy whenever you want!

Raspberry Peach Tea

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• Author: Megan
• Prep Time: 16 hours
• Cook Time: 20 minutes
• Total Time: 16 hours + 20 minutes
• Yield: 2 quarts 1x
• Category: Drinks, Virgin
• Method: Stovetop
• Cuisine: American

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Description

Cold and refreshing, this raspberry peach tea is the perfect cap to a hot summer afternoon.

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Ingredients

Units USM Scale 1/2x1x2x

For the raspberry tea:

• 2 quarts cold water
• 8–10 raspberry tea bags (could also use black tea)

For the peach simple syrup:

• 1 lb peaches (about 2-3 large)
• 2 cups water
• 1/2 cup granulated sugar

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Instructions

1. To make the tea, add the water to 2 quart jars and split the tea bags evenly between them. Close the jars tightly with lids and allow the tea to steep (in the sun if you can!) for about 12 hours. Remove the tea bags and allow the tea to chill in the fridge for another 4 hours.
2. To make the peach simple syrup, wash the peaches well, and chop them coarsely with the skins on. Discard the pits. Add the chopped peach to a saucepan with the water and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Once the mixture boils, reduce to a simmer and cook for 20 minutes, stirring frequently to agitate the fruit and get more peach flavor. 
3. After 20 minutes, remove the saucepan from the heat and allow to cool to room temperature. Strain the peaches from the syrup, and add the finished syrup to a clean jar. Seal and refrigerate until ready to use.

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Nutrition

• Serving Size: 2 tablespoons syrup
• Calories: 35
• Sugar: 8.6 g
• Sodium: 1.2 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 0.4 g
• Protein: 0.3 g
• Cholesterol: 0 mg