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Peach Jasmine Iced Tea

Delicate iced green jasmine tea finished with an elevated fresh peach purée and gently rounded with honey. Floral, softly fruity, and perfectly restrained — minimal done right.

peach jasmine iced tea served over ice with fresh peach slices

Prep Time : 15 min

Cook Time : 5 min

Servings : 8

Prep Time :

15 min

Cook Time :

5 min

Servings :

8

Ingredients

Jasmine Tea Base

• 1.65 L water


• 6 jasmine green tea bags — this one on Amazon
(or 12 g loose-leaf jasmine green tea)

Peach Purée

•  2–3 ripe peaches (about 350–400 g flesh)

Sweetening

•  1½–2 Tbsp mild honey, to taste — this one on Amazon

To Serve

•  Ice

•  Fresh peach slices

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Brew the Jasmine Tea
     Heat the water to 75–80°C (167–176°F), do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2. Prepare the Peach Purée
     Peel the peaches, remove the pits, and cut into chunks. Blend briefly until smooth.
    Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard solids. You want clean, aromatic peach liquid — not baby food.
  3. Sweeten Lightly
     While the tea is still warm, stir in 1½ tablespoons honey until fully dissolved. Taste and add up to ½ tablespoon more only if needed. This should stay light and floral, not sweet.
  4. Combine
     Stir 120–160 ml of the strained peach purée into the tea. Taste and adjust carefully — peach should support jasmine, not sit on top of it.
  5. Chill
     Refrigerate for 1–2 hours until fully cold and integrated.
  6. Serve
     Fill glasses with ice, pour over the chilled peach jasmine iced tea, and garnish with fresh peach slices.

*Notes : 

  • Jasmine is fragile — boiling water destroys it instantly.
  • Peach must be ripe and fragrant; bland fruit = bland drink.
  • Purée must be strained. Pulp kills elegance.
  • Honey is a controller, not a sweetener. If you taste honey, you failed.
  • Best enjoyed within 24 hours for clean floral notes.

Nutrition Facts 

( per ~200 ml serving )

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

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peach jasmine iced tea served over ice with fresh peach slices

Peach Jasmine Iced Tea

Delicate iced green jasmine tea finished with an elevated fresh peach purée and gently rounded with honey. Floral, softly fruity, and perfectly restrained — minimal done right.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

JASMINE TEA BASE
  • 1.65 L water
  • 6 item jasmine green tea bags
  • 12 g jasmine green tea loose-leaf; alternative to tea bags
PEACH PURÉE
  • 350-400 g ripe peaches flesh
SWEETENING
  • 1.5-2 tbsp mild honey to taste
TO SERVE
  • item ice
  • item fresh peach slices

Method
 

  1. Heat the water to 75–80°C (167–176°F), do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2. Peel the peaches, remove the pits, and cut into chunks. Blend briefly until smooth. Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard solids. You want clean, aromatic peach liquid — not baby food.
  3. While the tea is still warm, stir in 1½ tablespoons honey until fully dissolved. Taste and add up to ½ tablespoon more only if needed. This should stay light and floral, not sweet.
  4. Stir 120–160 ml of the strained peach purée into the tea. Taste and adjust carefully — peach should support jasmine, not sit on top of it.
  5. Refrigerate for 1–2 hours until fully cold and integrated.
  6. Fill glasses with ice, pour over the chilled peach jasmine iced tea, and garnish with fresh peach slices.

Notes

  • Jasmine is fragile — boiling water destroys it instantly.
  • Peach must be ripe and fragrant; bland fruit = bland drink.
  • Purée must be strained. Pulp kills elegance.
  • Honey is a controller, not a sweetener. If you taste honey, you failed.
  • Best enjoyed within 24 hours for clean floral notes.