Ingredients
The Fresh Peach Syrup- 3 Ripe Peaches (Use yellow peaches for color)
- 1 cup Sugar (White or Cane sugar)
- 1 cup Water
The Tea Base
- 4 Black Tea Bags (Ceylon, English Breakfast, or Orange Pekoe)
- 6 cups Water (Hot)
- Optional: Fresh Mint or Thyme for garnish
Nutrition per serving:
Calories: 90
Fat: 0g
Sugar: 22g
Protein: 0g
Instructions
1
Prep the Peaches: Wash the peaches well. Slice them, keeping the skins ON (this adds color). Remove the pit.
2
Make the Syrup: In a saucepan, combine peach slices, sugar, and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes. The peaches should be soft and mushy, and the syrup should turn pink/orange.
3
Mash & Strain: Use a potato masher or fork to crush the peaches in the pan to release all juices. Pour the mixture through a fine-mesh sieve into a jar. Press down on the pulp to get every drop. Discard the pulp (or eat it on yogurt!).
4
Brew the Tea: While the syrup cools, brew your black tea. Steep 4 bags in 6 cups of hot water for 5 minutes. Remove bags and let cool.
5
Combine: In a large pitcher, mix the cooled tea and the peach syrup. Stir well. Serve over plenty of ice, garnished with fresh peach wedges and mint.
Expert Tip: Baking Soda Hack
If you steep your black tea too long, it can get cloudy or bitter. To fix this, add a tiny pinch (less than 1/8 tsp) of Baking Soda to the hot tea. It neutralizes the tannins, removing the bitterness and making the tea crystal clear without affecting the flavor.