Peach Iced Tea Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Peach Iced Tea Recipe | The Nibble Webzine Of Food Adventures
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RECIPE: Peach Iced Tea

A couple of days ago, we presented peach drinks with alcohol. Today, we have a favorite recipe for all, peach iced tea.

You can make this recipe anytime with frozen peaches; but there is nothing better than puréeing ripe, luscious summer peaches.

Keep an eye out for “specials” at the store: peaches have achieved peak ripeness and need to be moved out. Not only are they the best-priced; they’re the best tasting for this recipe.

The ripest peaches are the sweetest, too, cutting down on the amount of added refined sugar needed.

Regarding sweeteners: We personally prefer iced tea and coffee without sugar or other sweetener. Others people avoid added sugar entirely.

Depending on your crowd, you may want to make a second, unsweetened, pitcher and provide noncaloric sweeteners.

We adapted this recipe from Jen Pullman, a registered dietitian who creates healthful recipes at Nourished She used green tea in the recipe; substitute black tea if you prefer.

Prep time is 15 minutes, plus chilling. And our ongoing tip: Make green tea ice cubes so you don’t dilute the drink. You can also use peach-flavored club soda instead of plain water ice cubes.

Ingredients For 12 Glasses

  • 3 quarts water
  • 5 green tea bags
  • 4 ripe peaches
  • 1/2 cup simple syrup or 1/4 cup agave*, to taste
  • Garnish: mint sprig, unpeeled peach slice
    For Cocktails

    You can set out spirits next to the pitcher of iced tea, and let people add their own:

  • Peach schnaps or orange liqueur (e.g. Grand Marnier)
  • Gin, tequila or vodka
  • Garnishes: mint springs, orange slices, peach slices, raspberries
  •   Peach Iced Tea
    [1] Purée peaches for a pitcher of peach iced tea (photo courtesy Nourished Simply).

    California Peaches
    [2] Organic peaches from California’s Frog Hollow Farm.


    *You can also use honey or stevia. Because agave is twice as sweet as sugar, use half as much.

    1. BRING 3 quarts of water to a boil. Add to a pitcher with the tea bags and steep for 5 minutes (not longer, or the tea will get bitter). Let the tea cool to room temperature, then place into the refrigerator to chill.

    2. PEEL and slice the peaches, and place peach in a food processor; purée. Pour the purée through a strainer. Add the strained peaches and simple syrup into the tea pitcher and stir to combine. Refrigerate for at least 1 hour.

    3. SERVE over ice and garnish as desired.


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