Culinary Explorer
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Fresh Peach Iced Tea
Created by Chef Dean
Cold-brewed black tea infused with the essence of summer peaches, sweetened just enough to honor the fruit and brightened with lemon. This is the drink that turns a backyard gathering into an occasion.
There is a window each summer, maybe three weeks if you're lucky, when peaches reach a state of perfection that no other fruit achieves. They yield to gentle pressure. Their fragrance fills the kitchen the moment you set down the bag. This is when you make peach iced tea.
The method here respects both ingredients. Cold-brewing the tea overnight extracts its essence without the bitterness that comes from heat. You'll taste caramel notes and subtle malt rather than the astringency of over-steeped leaves. The peaches get their own treatment: a brief simmer in simple syrup that captures their soul in liquid form.
I've served this at more summer gatherings than I can count. It travels well in a Mason jar, looks beautiful in a glass pitcher on the patio table, and disappears faster than you'd believe possible. Make the full batch even if you're drinking alone. You'll be grateful tomorrow when the afternoon heat arrives.
Ingredients
cold filtered water
Quantity
8 cups
black tea bags
Quantity
6
English Breakfast or Ceylon recommended
ripe peaches
Quantity
3 large (about 1 pound)
pitted and sliced
| Ingredient | Quantity |
|---|---|
| cold filtered water | 8 cups |
| black tea bagsEnglish Breakfast or Ceylon recommended | 6 |
| ripe peachespitted and sliced | 3 large (about 1 pound) |
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