Fresh Peach Iced Tea
Clean, refreshing iced black tea infused with ripe peaches and lightly sweetened with honey. Bright, fruit-forward, and balanced — classic peach iced tea without heaviness or artificial flavor.
Prep Time : 15 min
Cook Time : 10 min
Servings : 8
15 min
10 min
8
Ingredients
Black Tea Base
• 1.65 L water
• 5 black tea bags (Ceylon or light breakfast tea) — this one on Amazon
Peach Infusion
• 3–4 ripe peaches (about 450–500 g total)
• 3 Tbsp mild honey, to taste — this one on Amazon
To Serve
• Ice
• Fresh peach slices, optional
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Directions
- Brew the Black Tea
Heat the water to 90–95°C (195–203°F).
Add the black tea bags and steep for 2½–3 minutes maximum.
Remove the tea bags without squeezing and let the tea cool to lukewarm. - Sweeten Lightly
While the tea is still warm, stir in 2 Tbsp honey until fully dissolved.
Taste and add up to 1 additional tablespoon only if needed.
Let the tea cool to room temperature. - Prepare the Peaches
Pit the peaches and slice them into thin wedges.
Do not peel, cook, or mash the fruit — aroma is the goal, not sweetness. - Cold Peach Infusion
Add the sliced peaches to the cooled tea.
Refrigerate and let infuse for 20–30 minutes, just until a gentle peach aroma develops.
Remove the peaches promptly to avoid muddiness or cooked flavors. - Chill
Continue chilling the tea for 1–2 hours until fully cold and balanced. - Serve
Fill glasses with ice, pour over the chilled peach iced tea, and garnish with fresh peach slices if desired.
*Notes :
- Use light black tea — heavy or malty teas overpower peach.
- Honey should stay subtle; this is iced tea, not peach nectar.
- Do not extend peach infusion — longer times turn fresh fruit into compote.
- Best enjoyed within 24 hours for clean flavor.
Nutrition Facts
( per ~200 ml serving )
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~9 g
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~9 g
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Fresh Peach Iced Tea
Ingredients
Method
- Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
- While the tea is still warm, stir in 2 Tbsp honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
- Pit the peaches and slice them into thin wedges. Do not peel, cook, or mash the fruit — aroma is the goal, not sweetness.
- Add the sliced peaches to the cooled tea. Refrigerate and let infuse for 20–30 minutes, just until a gentle peach aroma develops. Remove the peaches promptly to avoid muddiness or cooked flavors.
- Continue chilling the tea for 1–2 hours until fully cold and balanced.
- Fill glasses with ice, pour over the chilled peach iced tea, and garnish with fresh peach slices if desired.
Notes
- Use light black tea — heavy or malty teas overpower peach.
- Honey should stay subtle; this is iced tea, not peach nectar.
- Do not extend peach infusion — longer times turn fresh fruit into compote.
- Best enjoyed within 24 hours for clean flavor.