Best 5 Peach Orange Iced Tea Recipes

HOMEMADE PEACH TEA

Steps:

• Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices.
• Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes.
• Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve.

SPARKLING PEACH TEA

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. (It will make about 1 1/2 cups. Store extra syrup covered in the refrigerator up to 1 month.)
• Make the tea: Steep all the tea bags in 3 cups hot water for 10 minutes. Remove the bags and add 2 cups cold water. Put the chopped peach, 3/4 cup simple syrup and the lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture and the iced tea. Pour half of the peach tea into ice cube trays and freeze until solid. Refrigerate the remaining peach tea.
• Make the cocktails: Fill 6 tall glasses with the peach tea ice cubes. Divide the peach tea evenly among the glasses. Top each with the prosecco and a lemon slice and serve.

PEACH ORANGE ICED TEA

Steps:

• Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

ORANGE CHRYSANTHEMUM ICED TEA WITH PEACH ICE CUBES

Steps:

• Pour the peach nectar into an ice cube tray and freeze overnight. Whisk together the tea and orange juice. Place a few of the ice cubes in each glass and pour the tea over them. Let stand a few minutes until the cubes begin to melt. Stir, garnish with mint and serve.

HOMEMADE PEACH ICED TEA

Steps:

• Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
• Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
• Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
• The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.