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 recipes at