Peach Iced Tea

By Ann Fulton

Jump to Recipe

How do you make the quintessential summer drink even more refreshingly delicious? Add a sweet peach infusion of course!




Our love of peach tea began when I started canning peaches with a manageable small-batch recipe. There’s always some simple syrup leftover, but this leftover syrup is not just plain old simple syrup. No siree!

It’s peach infused!  

Of course, I can’t just pour something that special down the drain, so I make iced tea using the fragrant, fruity syrup as the sweetener.

The rest of my family enjoys this refreshing drink as much as I do, so I wanted to find a way to create the same flavor, even when I wasn’t canning peaches. Turns out, it’s super easy to do and every bit as delicious.

It’s also okay to fall in love with the recipe. After peach season has come and gone, frozen peaches work well, too.


How do you make the quintessential summer drink even more refreshingly delicious? Add a sweet peach infusion! (Works with fresh or frozen peaches.)


Small Batch Canned Peaches

As an option, use the leftover peach-infused simple syrup from Small Batch Canned Peaches…and have the peaches to enjoy over the colder months.

Peach Swirl Baked Oatmeal

Peach Swirl Baked Oatmeal is a delicious way to start your day…and the perfect way to uses the leftover peaches from the simple syrup!

Peach Iced Tea
For a special touch, serve with a fresh slice of peach and a mint sprig.

Yields 1+ quart.
For the Peach Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 2 peaches, peeled, pitted and sliced (or 12 ounces frozen peaches)
For the tea
  • 3 standard-size black tea bags
  • 2 cups water
  • 3 cups ice cubes, plus additional for serving
  1. For the peach simple syrup: Add the water, sugar, and peaches to a saucepan and bring to a boil, stirring occasionally.  When the mixture comes to a boil, reduce the heat to medium, and simmer for 5 minutes. Set the pan aside, and let the syrup cool completely.  Strain out the peach slices and save for ice cream, smoothies, etc.–it’s also the perfect amount for Peach Swirl Baked Oatmeal (see link below)–and chill the simple syrup.  I like to transfer to a jar; it will keep for approximately a week in the fridge.
  2. For the black tea: Pour the 2 cups boiling water over the 3 standard-size tea bags.  (I often use good ol’ Lipton.)  Brew 3 to 5 minutes.  Remove and discard the tea bags, and immediately add the 3 cups ice cubes, stirring until melted.  Transfer to a pitcher or quart-size jar, and refrigerate.
  3. To serve:  (Option 1) Fill a glass with ice, and then add the cold tea, leaving room for the peach syrup. Add the syrup to taste, stir, and enjoy. (Option 2) Add 1/2 cup peach syrup, or to taste, to the pitcher of chilled tea.  Store in the refrigerator and enjoy over ice.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Mary Lou Keller

    Oh does this look fabulous Ann! I need to try this. I happen to have 3 big peaches at home, waiting for them to get a bit riper.

    I also want to try the small batch canning.

    Hope you are doing well!

    1. Ann

      All is well here and we are enjoying a gorgeous stretch of summer weather with no humidity. Hope the same is true a little further south! Enjoy those peaches…and the tea!