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Peach Raspberry Iced Tea has become my go-to drink for cooling off after a hot afternoon in the garden. The blend of fresh peaches and raspberries with black tea creates a thirst-quenching treat that everyone loves when the temperatures rise.
When my friends came over unexpectedly last July, I whipped up a batch of this iced tea and it was gone in minutes. Now they ask for it at every BBQ.
Ingredients
- Black tea bags: provide a robust base to balance the sweetness and fruit
- Fresh peaches: ripened until slightly soft bring fragrant sweetness
- Raspberries: add tart berry notes and a splash of color
- Sugar: sweetens the drink but you can always adjust for your taste
- Cold water: stretches the concentrate for a light sip
- Ice: keeps your glass frosty
- Mint leaves: if you wish for a bright finish
Look for plump firm raspberries and peaches that make your kitchen smell amazing. Quality tea bags also really impact the finished drink so select a brand you enjoy on its own.
Step-by-Step Instructions
- Boil and Steep the Tea:
- Bring two cups of water to a rolling boil in a saucepan. Slide in your tea bags off the heat and let them steep for five minutes. This coaxs out the deepest flavors. Remove tea bags and let cool completely so the fruit flavor is not dulled by warmth
- Blend the Fresh Fruit:
- In your blender toss in sliced peaches raspberries and sugar. Whizz until completely smooth. For a silkier drink strain through a fine mesh to remove pulp and seeds. I sometimes skip straining if you like a rustic texture
- Combine and Stir:
- Pour your cooled tea into a large pitcher. Add the fruit puree and two cups cold water then mix really well. Taste here for sweetness and add more sugar if desired. I always encourage tasting at this step because homemade tea allows for flexibility
- Chill and Serve:
- Let your assembled tea rest in the fridge for at least one hour. This melding time ensures every sip is full of blended flavor. When you are ready fill glasses with ice pour over tea and garnish with mint if the mood strikes
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Peaches always remind me of summers at my grandmother's house when the neighbors would leave bushels of ripe fruit on the porch. I especially love using raspberries because my kids pick them with me in our backyard and sometimes sneak a few before we even start blending.
Storage Tips
Store leftover tea covered in the refrigerator for up to three days. Shake or stir before serving as fresh fruit may settle at the bottom.
Ingredient Substitutions
Use strawberries or blueberries if raspberries are unavailable. If you prefer herbal teas try using hibiscus or mint tea in place of black tea for a floral twist. Honey or agave can stand in for white sugar if you want a warmer sweet note.
Serving Suggestions
Serve in tall glasses packed with ice on the hottest days. For special occasions float thin peach slices and a few whole berries in each glass. A splash of lemon or even a sprig of thyme can elevate the presentation.
Cultural Context
Iced tea has deep roots in American summer traditions from picnics to porch gatherings. Adding fresh fruit blends southern heritage with the produce of peak season for an update on classic tea flavors.
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Common Recipe Questions
- → How can I adjust the sweetness?
Simply taste before serving and stir in more sugar if preferred. Start with less and add gradually to suit your palate.
- → Is it possible to use frozen fruit?
Yes, frozen peaches and raspberries work well. Thaw before blending to ensure a smooth purée and optimal flavor.
- → Can sparkling water be used?
Certainly, replacing cold water with sparkling water provides a refreshing fizz and lightens the drink.
- → What teas work best for this blend?
Black tea offers a bold base, but green or white tea can be substituted for a lighter, more delicate flavor.
- → How long should the tea chill before serving?
Chill for at least one hour. Longer chilling improves melding of flavors and enhances refreshment.