If you’re looking for a delicious way to cool off this summer, you’ve got to try this raspberry and peach sweet tea. It’s a pretty mix of sweet peaches, tangy raspberries, and smooth iced tea.

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.

Prep Time:15

Chill Time:2

Total Time:2 15

Equipment

strainer
Pitcher

Ingredients

For the Peach Raspberry Syrup

1 cup sliced peaches (about 2 medium peaches)
1½ cups fresh raspberries
1½ cups granulated sugar
1 cup water

For the Tea

3 family sized tea bags (Luzianne brand recommended)
6 cups hot water
6 cups cold water

Garnish

Lemon
Fresh Mint

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Instructions

Make the fruit syrup. Add the peaches, raspberries, sugar, and water to a small saucepan and bring to a boil. Reduce to a simmer and allow to cook for 7-10 minutes, until the raspberries break down and the peaches are very soft.
Strain the syrup and chill. 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, then chill in the refrigerator.
Brew the tea. Place the tea bags in a heat-proof pitcher. Boil 6 cups of water and pour it over the tea bags. Allow to steep for 3 minutes, then remove and discard the tea bags. Pour 6 cups of cold water into the pitcher to cool the tea.
Add the raspberry peach 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.
Serve. Serve the tea over ice with fresh lemon slices, whole raspberries, and mint leaves for garnish.

Notes

Make sure your peaches and raspberries are ripe and sweet for the best flavor. If the fruit is not ripe, the syrup may not be as flavorful.

When you strain the fruit syrup, use a gentle but firm press with a spoon to extract all the liquid. Avoid pressing too hard to maintain clarity in the syrup.

For a smoother syrup, strain it twice through a fine mesh strainer to catch any small fruit pieces.

If you don’t want to make a large pitcher, you can freeze part of the fruit syrup and mix it with tea later.

Nutrition

Servings: servings

Calories: 164kcal

Author: Katie

Making the syrup first is what keeps this tea clear. Instead of just dropping fruit in (which can turn the tea cloudy), the syrup captures the fresh peach and raspberry flavors while keeping the tea clear and bright.

top view of pitcher filled with tea, raspberries, and lemon wedges.

I love that I can control the sweetness of the tea. I can add the syrup slowly and taste as I go, or even set some tea aside unsweetened if I have a few guests who don’t want the extra sugar. The syrup also freezes great so I can keep any that doesn’t make it into the tea.

Kitchen Wisdom

The key to getting this tea just right is timing. Steep the tea bags for exactly 3 minutes to prevent any bitterness developing. Adding the cold water right after keeps the tea smooth without any clouding.

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.

Tips for Success

If you want your tea to be less sweet, use half the amount of sugar in the syrup and add more to taste after mixing it with the tea.

For the best taste, make sure both the syrup and the tea are cold before serving. You can even make the syrup a day ahead and put it in the fridge overnight.

When serving, use lots of ice to keep the tea cold, especially on hot days. You can also freeze some of the tea in ice cube trays to keep the flavor strong.

Adding lemon slices and mint leaves makes the tea look nice and adds extra flavor. Don’t skip them!

Ingredients and Equipment

Tea Bags: The Luzianne brand is specifically blended for iced tea and prevents clouding. If you can’t find it, any orange pekoe tea works well.

Peaches: Choose ripe but still firm peaches – they should give slightly when pressed and smell fresh.

syrup ingredients measured out on counter.

Raspberries: Fresh raspberries are key – they should be bright red and dry, with no signs of moisture in the container. If you love raspberries, check out my favorite raspberry recipes.

Strainer: A fine-mesh strainer is essential for catching all the fruit solids while letting the syrup flow through.

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Make It Your Own

Remember, these changes will alter the flavor and texture of the recipe, but feel free to experiment!

Peaches: You can use nectarines or apricots instead.
Raspberries: Replace with strawberries or blackberries.
Granulated Sugar: Use honey or agave syrup (use a little less).
Luzianne Tea Bags: You can use black or green tea bags for a different flavor.
Lemon Garnish: Replace with lime slices or orange wedges.

Storage & Serving

This is perfect for a summer lunch party with chicken salad croissant sandwiches, cheese and crackers, mini quiches, and lemon bars.

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.
Pour any leftover fruit 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.

Enjoy a refreshing glass to cool off this summer. It’s easy to make, delicious, and perfect for any occasion.

Raspberry Peach Iced Tea

Fresh Raspberry + Peach Sweet Tea