Fresh Raspberry + Peach Sweet Tea

Sweet seasonal summer fruit mixed with freshly brewed iced tea. This peachy raspberry drink is perfect for enjoying on the porch. Makes 8 servings.

Prep Time15

Chill Time2

Total Time2 15

Course: Drinks

Cuisine: American, Southern

Keyword: raspberry peach sweet tea, Summer

Servings: servings

Calories: 164kcal

Author: Katie

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

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