Peach Iced Tea

A cool and refreshing summer beverage made with a homemade peach syrup to sweeten to your liking. Made with fresh peaches or frozen peaches.
Prep Time10minutes 
Cook Time5minutes 
Total Time15minutes 
Course: Beverage
Cuisine: American
Servings: 4
Calories: 398kcal


  • 5 cups water ​divided
  • 1 family size tea bag
  • ¾ cup sugar
  • ¾ cup honey
  • 2 cups frozen peaches thawed and pureed (or 2 cups fresh peaches, peeled and sliced)
  • 2 cups frozen peaches ​for serving​ (Do not thaw. If using fresh peaches, slice thepeaches, lay on a parchment lined pan, and freeze until ready to serve.)



  • Bring 4 cups of water to a boil.
  • Remove water from heat, add tea bag, and steep for 5 minutes.
  • Pour tea into a 2 quart pitcher. Set aside.

Peach Syrup (yields approximately 2 cups of syrup)

  • In a medium saucepan, combine sugar, honey, and 1 cup of water. Bring to a boil and stir until the sugar is completely dissolved.
  • Add pureed peaches and return to a low boil. Remove from heat. Let cool.
  • Pour syrup through a mesh sieve held over a small bowl. Press on the peaches to “squeeze” out as much of the juice as possible. Discard the peach pulp.

Peach Tea

  • Add syrup to the peach tea, taste testing as you go until it reaches desired sweetness. Adding 1 to 2 cups of syrup to the 4 cups, or 1 quart, of tea yields a pleasantly sweet range, depending upon your taste. Should you wish to add the syrup to a single serving of 8 ounces of tea, add 1⁄4 to 1⁄2 cup of the syrup.
  • To serve, divide the frozen peaches between 4 glasses, add ice, and pour tea over the peaches and ice.
  • Store any unused peach syrup in the refrigerator.


I used frozen peaches in creating this recipe and it turned out delicious, so this tea can be enjoyed even if you cannot locate some fresh juicy peaches


Calories: 398kcal | Carbohydrates: 105g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 326mg | Fiber: 2g | Sugar: 103g | Vitamin A: 502IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg

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