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    Peach iced tea

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    Peach iced tea

    by Martha Collison

    • Preparation time: 30 minutes
    • Cooking time: 5 minutes to 10 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Makes: 4 tall glasses

    Ingredients

    4 English breakfast teabags (or loose leaf equivalent)

    For the syrup
    3 ripe peaches, plus extra to serve
    200g granulated sugar
    ¼ x 25g pack basil, leaves only, torn (optional)
     

    Method

    1. To make the syrup, remove the stones and roughly chop the peaches (they don’t have to be neat!) then scrape, juice and all, into a saucepan. Add the sugar and 250ml water and put over a medium heat. Simmer gently for 5 minutes, stirring often.

    2. Use a spoon to squash the peaches so they release as much flavour as possible. Once the sugar has dissolved, remove from the heat and add the basil (if using). Cover and allow to steep for 30 minutes.

    3. Strain the peach syrup through a sieve into a sterilised glass bottle, then refrigerate for up to one week.

    4. Put the teabags in a jug and pour over 1 litre of freshly boiled water. Leave to brew to your desired strength. Remove the tea bags, cover and chill for up to 2-3 days.

    5. To serve, fill 4 tall glasses with ice and slices of peach. Mix the syrup with the chilled tea to taste and pour into the glasses. Serve immediately.

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