Description
Cold and refreshing, this raspberry peach tea is the perfect cap to a hot summer afternoon.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
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