Step 1

Prepare the tea. If you're using loose leaf tea, you can use a tea strainer ball or make a little cloth parcel. Alternatively, you can use teabags.

Step 2

Add the tea (black or green) and hot water to a large jug and allow it to steep while preparing the remainder of the peach iced tea.Be careful to use a heat-proof jug at this point. Thin glass jugs can explode if boiling water is added to them.

Step 3

Wash the peaches well and cut them into slices. I leave the skin on as it helps with the color and reduces waste.

Step 4

Add the sliced peaches to a large saucepan or skillet and heat over medium heat to soften.

Step 5

Add your sugar of choice (unless you’re using honey, which is best when kept raw), If the peaches aren’t very juicy, I recommend adding a cup of water to help dissolve the sugar and prepare the syrup. I don’t add water only if the peaches are super juicy.

Step 6

Use a potato masher (or fork, though it will take longer) to mash the peaches.

Step 7

Bring the mixture to a soft boil while mashing the peaches and allow to boil for a minute.

Step 8

Once all the sugar is fully dissolved, it’s time to strain the syrup. I like to allow it 5-10 minutes to "infuse" and cool down slightly first, though.Then transfer the mashed peach mixture to a sieve and press with a spatula to get out as much of the syrupy juice as possible.Don't throw away the leftover pulp. This can be used to prepare peach leather or add to smoothies, overnight oats, over ice cream, yogurt/granola bowls, etc. Sometimes, I just spread it over some bread with a dollop of yogurt (delicious!).

Step 9

Remove the tea bags/parcel from the tea and then add the syrup, stirring well. If you're serving it all immediately, then add ice directly to the jug. Otherwise, I recommend adding the ice to individual glasses so you don’t water down the entire batch of peach iced tea.

Step 10

Optionally add some extra peach slices and herbs (like fresh mint) for serving.

Step 11

Make ahead: You can prepare and store the peach syrup for the tea in the fridge for between 7-10 days. You can then make individual cups too – prepare one cup of black or green tea, allow to cool, then add 1 tbsp of the syrup to begin, increasing to personal taste (then serve with ice). You can also store the syrup in an ice cube tray in the freezer for 2-3 months.Store: Once prepared, store the peach iced tea in the fridge, covered, for up to 4 days. Make sure not to add the ice directly to the pitcher; otherwise, it will become watered down.