sweet peach iced green tea
Upon my first sip, I did a little jig.
This is just SO GOOD, PEOPLE.
Seriously, a glass of Sweet Peach Iced Green Tea is the perfect buffer against the perpetual heat wave that is southern summer. The fresh and hydrating flavor can flip a sour mood upright, and trust me, I have my share of sour moods in this season.
Summer makes me fouler and grouchier, believe me.
I’ve been really enjoying mixing and drink-making this year, a nice improvement from 2024 when I was rather stumped about my recipe development in general and even more so with the sips. Not to say we didn’t have some good ones, it was just that the inspiration mellowed out into almost nill.
Thankfully, this year, drinks became fun again and every single summer glass is a real treat for me to create and enjoy.
Whip up this pitcher in the morning and enjoy by afternoon. Canned peaches expedite the process, and strong steeped green tea lends the crisp and lightly caffeinated refreshment needed to fill this baby out. Hell, if you’re feeling frisky, add a splash of bourbon to your glass. No one needs to know.
Boo-tea Fruit
Start by grabbing a handful of green tea bags. I used a plain ole green tea since I wanted the peach flavor to be most prominent.
Boil some water in a kettle, saucepan, or however, then move off the heat and toss in your tea bags. Steep 15 minutes. Discard the tea bags, stir in the sugar until dissolved, and let the mixture cool.
Next, drain your can of peaches – always always always buy peaches canned in water, not the heavy syrup shit. The water versions usually contain a little bit of fresh juice or light sweetener, which is okay since you’re rinsing most of it out anyway. Throw the peaches in a food processor or blender and blitz until nice and smooth.
Now, to assemble the tea! Just don’t spill it. Shimmy a big pitcher onto the counter and stir the pureed peaches, sugary tea, and an additional 4 cups of water together. Taste and see if you’d like a little more water to dilute the mixer.
Cover and refrigerate the tea for at least 2 hours, or up to overnight. The tea may not be completely cool after said 2 hours but if you’re serving over ice anyway it will be enough for a fantastic flavor. Before setting out the pitcher, I like to slice up a couple fresh peaches for a nice little fruit infusion in each glass.
Fresh mint or basil are great garnishes for the bev. I always have basil around so that is my primary choice, but use what you have and like! Leftover tea keeps great in the fridge for up to a weeks. I recommend removing the peach slices before storing so they don’t turn to weird stringy mush.
Hope this beauty tides you through these gross summer days. Pour a glass for me, will you?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Zero-proof summer sips:
Fresh Strawberry Green Tea Lemonade
Watermelon Cucumber Agua Fresca
sweet peach iced green tea
Ingredients
- 1 can peach halves, in water
- 1-2 fresh peaches, sliced
- 6 green tea bags
- 1 cup sugar
- 8-10 cups water, divided
- fresh basil or mint, to serve
Instructions
- Bring 4 cups of water to a boil. Remove from heat and add the green tea bags. Steep for 15 minutes. Discard the bags, stir in the sugar, and let the tea cool slightly.
- Drain the peaches from the liquid they came in. Toss the peaches into a food processor or blender (preferably a small one so the blades can pierce the fruit). Blitz until smooth.
- In a large pitcher, combine the peaches, tea, simple syrup, and an additional 4 cups of water. Stir. Cover and refrigerate at least 2 hours to chill, or overnight.
- Prior to serving, if desired, add 1-2 slices peaches to the pitcher. Because pretty. Divide into glasses over ice and garnish with fresh basil or mint!
