Best Peach Blueberry Basil Iced Peach Tea Recipes

GRILLED PEACH ICED TEA

Steps:

• Brew the tea: Bring 8 cups of water to a boil and as soon as it does, remove from the heat and add the tea bags. Let steep for 5 minutes. Remove the tea bags (don't squeeze them) and let the brewed tea cool to room temperature.
• Meanwhile, make simple syrup: Bring 1/2 cup of water and the sugar to a boil, stirring, until all of the sugar is dissolved. Pour into a large pitcher and let cool to room temperature.
• Preheat an outdoor grill to medium-high or heat a grill pan over medium-high heat. Arrange the peach wedges on the grill on cook until nicely charred, 2 to 3 minutes per side. Grill the lemon halves, cut-side down, until charred, about 3 minutes.
• Add the grilled peach wedges and mint to the simple syrup in the pitcher. Squeeze in the juice from the grilled lemons. Use a potato masher or muddler to smash the peach wedges and mint really well. Pour in the cooled brewed tea, stir to combine and then refrigerate until chilled, about 2 hours. (The longer it sits the more the flavors will develop.) Serve over ice.

BLUEBERRY TEA

Steps:

• Add liqueurs to a cup of your favorite tea, in either a snifter or teacup.
• Add lemon and honey to taste.

PEACH TEXAS TEA

Steps:

• Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.
• Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.

NON-ALCOHOLIC PASSION PEACH TEA

Steps:

• boil 50/50 sugar and water to dissolve, add 1-inch piece peeled, sliced, fresh ginger and steep 30 minutes, remove ginger
• Shake ingredients with ice in shaker tin. Pour into wine glasses, garnish with thin orange wheel.

BLUEBERRY-BASIL ICED TEA

Steps:

• Bring 4 cups water to a boil with 1 cup each blueberries and fresh basil and 5 tablespoons sugar; stir to dissolve the sugar. Let cool 5 minutes. Add 12 white tea bags and steep 5 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water. Chill. Serve over ice with blueberries and basil sprigs.

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.

PEACH BASIL ICED TEA

Steps:

• Put tea bags and basil in a quart-size glass measure or heatproof bowl.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
• To make simple syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

PEACH ICED TEA

Steps:

• Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
• Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
• Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
• Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.