Easy Raspberry Peach Sweet Tea (Made with Real Fruit!)

This raspberry peach sweet tea started as a little experiment during a heatwave and ended up being one of my favorite summer recipes. It’s easy to make, naturally flavored with real fruit, and pretty enough to serve at a party. If you love a good iced tea but want something a little extra, you’re going to love this one.

This recipe has all my favorite flavors. When I’m making it just for me, I use artificial sweetener (I know, I know). But if you’re coming over, real sugar it is.

Ingredients and Tools You’ll Need

The Luzianne brand is specifically blended for iced tea to prevent clouding. But if you can’t find it, any orange pekoe tea works well.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• strainer
• Pitcher

Ingredients

For the Syrup

• 1 cup sliced peaches (about 2 medium peaches, ripe and firm)
• 1½ cups fresh raspberries (could also use strawberries or blackberries)
• 1½ cups granulated sugar
• 1 cup water

For the Tea

• 3 family-sized tea bags (Luzianne brand recommended, can also use orange Pekoe)
• 6 cups hot water
• 6 cups cold water

Garnish

• lemon
• fresh mint

How to Make Raspberry Peach Sweet Iced Tea

Making the syrup first is what keeps this tea clear. The timing of the syrup is important, too, so that it doesn’t become jam. You want the raspberries to just start to break down and the peaches to become soft. Don’t overcook them.

Step One: Make syrup

Add the peaches, raspberries, sugar, and water to a small saucepan and bring to a boil. Reduce to a simmer and cook for 7-10 minutes, until the raspberries break down and the peaches are very soft.

Step Two: Strain

Using a mesh strainer, strain out the solid fruit bits. Press with a wooden spoon to extract all the syrup. Be careful not to press too hard to avoid fruit bits in your tea. Let the syrup cool.

Step Three: Brew the tea

Place the tea bags in a heat-proof pitcher. Boil 6 cups of water and pour it over the tea bags. Steep for 3 minutes, then remove and discard the tea bags. Pour 6 cups of cold water into the pitcher to cool the tea.

Step Four: Add the syrup and chill

Add the peach raspberry syrup to the tea and mix thoroughly. Place the pitcher in the refrigerator to chill for at least 2 hours, or until very cold.

Step Five: Serve

Serve the tea over ice with fresh lemon slices, whole raspberries, and mint leaves for garnish.

Storage Instructions

Store the tea in an airtight pitcher or container in the refrigerator for up to 5 days. Keep any leftover fruit syrup in a separate airtight container in the fridge for up to 1 week.

If you want to freeze it, pour any leftover syrup into ice cube trays and freeze. Once frozen, transfer the syrup cubes to a freezer-safe bag or container and store them for up to 3 months. Thaw the syrup cubes in the refrigerator and mix with freshly brewed tea when ready to use.

What to Serve with Raspberry Peach Sweet Iced Tea

This is perfect for a summer lunch party.

• Pair this with chicken salad croissant sandwiches.
• Have some cheese and crackers or mini quiches on the side.
• And finish off with some lemon bars.

More summer sweet teas

• If you’ve never tried making tea from flowers, you’ve got to give this honeysuckle tea a go.
• Blackberry iced tea is just the right amount of sweet and tart.
• Sweet, simple, and classic. You’ll make this strawberry sweet tea every summer.

Printable Recipe