There is nothing quite like a cold, refreshing glass of iced tea on a warm day, and lately, I’ve been on an absolute roll experimenting with different fruit flavor variations! My kitchen has turned into a bit of a flavor lab, and today’s creation: Raspberry Peach Iced Tea.
To get that perfect, vibrant fruit flavor, I reached right into the freezer. Using frozen fruit is one of my favorite secrets—it’s picked at peak ripeness, budget-friendly, and always ready to go. I tossed those frozen raspberries and peaches onto the stove to whip up a homemade simple syrup. If you’ve never made your own syrup before, don’t let the name intimidate you! Making a simple syrup on the stove is so much easier than it sounds, and it completely elevates the tea. I’ll break down exactly how to make it within the recipe below so you can try it yourself.
Grab a tall glass, pull up a cozy chair, and let’s get brewing!
Raspberry Peach Iced tea
Equipment
- Medium Saucepan
- Large Pitcher
- Electric Kettle Or sauce pan
- Fine mesh strainer
- Wooden spoon
- 2 Cup Liquid Measuring cup Or larger
- Potato masher Or fork
- 1 Cup measuring cup
- Drinking glasses
Ingredients
- 2 cups Frozen peaches
- 1 1/2 cup Frozen raspberries
- 1 cup Sugar
- 1 cup Water
- 2-3 cups Water To boil tea
- 4 Iced tea bags (regular or decaf) I use Luzianne
- Water to fill jug
- Ice
Instructions
- Boil 4 Iced tea bags in about 2-3 cups of water in your electric kettle or sauce pan.
- In a sauce pan on the stove add frozen fruit, 1 cup water & 1 cup sugar.
- Bring to a boil.
- Turn heat down and simmer on medium for 10 minutes.
- Using a potato masher or fork, mash the fruit, then Turn heat off and let stand for 30 minutes.
- Now place a fine mesh strainer over a 2 cup or larger liquid measuring cup, place fruit and juice into strainer and let drain.
- Now pour your tea and syrup into a pitcher and add more water.
- SERVE & ENJOY!
Notes
Recipe Notes & Tips
💡 Tips for the Perfect Fruit Syrup Let it Cool: Allow your homemade raspberry peach syrup to cool to room temperature before adding it to your brewed tea. Adding hot syrup directly to cold tea can cloud the tea and melt your ice too quickly. Don’t Press Too Hard: When straining the syrup through your fine-mesh strainer, use the back of a spoon to gently press out the juices. Avoid mashing the fruit aggressively through the mesh, or you might end up with cloudy tea from the fine pulp. Save the Extra: If you have leftover simple syrup, store it in a sealed glass jar in the refrigerator. It will keep beautifully for up to two weeks and is fantastic for drizzling over waffles, oatmeal, or mixing into plain seltzer! ☕ Tea Brewing Secrets Avoid the Bitter Bite: Never pour boiling water directly over delicate tea bags, and don’t squeeze the tea bags when you remove them! Squeezing releases tannins, which can make your iced tea taste bitter. The Baking Soda Trick: If your tap water tends to make iced tea look a little cloudy, add just a tiny pinch (about 1/16 of a teaspoon) of baking soda to the pitcher while the tea is hot. It neutralizes the tannins, leaving you with a crystal-clear, smooth beverage. 🧊 Serving & Storage Chill Before You Ice: Always let your brewed tea cool completely before pouring it over ice. If you pour warm tea directly over ice cubes, it dilutes the flavor immediately.Sweeten to Taste: You don’t have to dump all the syrup into the pitcher at once! Stir in about three-quarters of it, give it a taste, and add the rest if you like a sweeter glass.
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