Fresh Peach & Basil Iced Tea
This no-syrup Peach Basil Iced Tea is made by steeping ripe peaches and fresh basil in warm honey-sweetened black tea. The result is a clear, fruity, herbal drink that tastes like summer in a glass. Perfect for hot afternoons or make-ahead for the week.
Equipment
- Large heatproof pitcher (glass or ceramic)
- Wooden spoon or muddler
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 6 cups water, filtered if possible
- 4 bags family-sized black tea bags (or 8 regular)
- 3 ripe medium peaches, sliced
- 1/2 cup honey (local is best)
- 1 cup fresh basil leaves, loosely packed
For serving:
- Ice
- Lemon slices (optional)
Instructions
- Bring 6 cups of water to a rolling boil in a kettle or pot. Remove from heat, add the tea bags, and let them steep for exactly 5 minutes. Any longer and the tea gets bitter.
- Remove the tea bags and stir in the honey while the liquid is still warm. It should be slightly sweeter than you want the final drink to be, because the ice will dilute it.
- While the tea steeps, slice the peaches into thin wedges. Place them in the bottom of your heatproof pitcher. Add the basil leaves and gently press them with the back of a wooden spoon just enough to release the oils – two or three gentle presses is all it takes.
- Pour the warm honey-sweetened tea directly over the peaches and basil. Give it a gentle stir. Let it steep at room temperature for 30 minutes.
- Chill completely in the refrigerator uncovered (cover once cool) for at least 2 hours, but overnight is best. The flavors keep getting friendlier the longer they sit.
- Serve over plenty of ice, making sure each glass gets a few peach slices and a basil leaf or two. Add a lemon slice if desired.
Notes
Storage: Store in a sealed pitcher in the fridge for up to 5 days. The flavor deepens on day two. The basil will darken over time – that's fine, it's still good. For longer storage, strain out the fruit after day three.
Swaps: Substitute maple syrup for honey to keep it vegan. Use mint instead of basil for a cooler flavor. For a sparkling version, fill glass halfway with tea and top with sparkling water.
Tip: Don't boil the basil – it turns bitter. The warm tea technique is perfect.