Peach Iced Tea Recipe

This peach iced tea recipe using flavorful, aromatic, fresh peaches is a great addition to your iced green tea recipe collection.

First, make your favorite green tea, only stronger.

You can use almost any variety of teabags, loose leaf, or flavored green. You may choose a nice light variety like Chun Mee or Mao Feng, but there are hundreds of possibilities out there, so you can let your tastebuds go wild.

Let it cool.

Fresh peaches

Next, choose your fresh peaches.

What are my favorite peaches to use?

I love those home garden heirloom slip-skin, freestone varieties. They are bred for flavor first. A clingstone peach has firmer flesh for shipping and canning, but loses some of that great peach aroma and taste .

Your peach choice may have white, yellow, or rosy red skin, but should always have a strong sweet fragrance.

If your peach is not quite ripe, you can place it in a paper bag with an apple or banana for a day or two until it is slightly soft.

Prepare your peaches by peeling off the skin and removing the stones inside. Also cut away any bruised areas.

Puree the peaches in a blender or food processor. You may also finely chop them, but make sure you use a bowl to save that precious peach juice.

You can use the puree in the liquid form or freeze it into ice cubes or fancy shapes.

Finally, pour your strong tea over ice cubes, add the liquid or frozen peach puree, and you’re ready for a great tasting refreshment.

If you can find specialty teas, you could also start with a peach flavored tea, and just add chunks of fresh or frozen peaches.

Do you really need extra sweeteners?

Hint: high quality ripe fruit doesn’t need added sugar.

But, adding sweeteners or using sweetened peach nectar instead of fresh peaches are also possibilities.

You may want to avoid those sweetened products if you are counting calories and want a low calorie iced green tea drink.

You can check for calories in peaches here.

If you like this peach iced tea recipe, check out our variation with raspberries.

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