Best 4 Summertime Raspberry Peach Iced Tea Recipes

PEACH RASPBERRY ICED TEA

Steps:

• Combine honey and water in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Once the honey has dissolved, turn off the heat, and allow the syrup to cool. (If you are omitting the simple syrup, you may need to add another cup of water to the final tea mixture depending upon how strong or weak you prefer your iced tea).
• In a separate saucepan, bring 1 cup of water to a boil, then remove from the heat and steep the 6 tea bags for 10-12 minutes (covered). Once the tea has steeped, remove the tea bags. Set aside.
• With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.
• Strain the puree mixture through a fine mesh strainer in order to remove all seeds.
• In a large pitcher, combine simple syrup, steeped tea, remaining 3 cups of water, lemon juice, and peach raspberry puree. Stir until combined.
• Add in sliced peaches, raspberries, lemon wedges, and/or mint, if desired.
• Chill in the fridge for 3-4 hours, or serve with ice.
• Enjoy!

SUMMERTIME RASPBERRY PEACH ICED TEA

Steps:

• WITH AN ICED TEA MAKER:.
• Place splenda and fruits in the bottom of the iced tea pitcher.
• OMIT the ice!
• Make iced tea according to your tea makers directions.
• After the brew cycle is done, let tea and fruits sit for about ten minutes, DO NOT STIR YET!
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.
• WITHOUT AN ICED TEA MAKER:
• In a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
• Meanwhile, place the splenda and fruit in a large pitcher.
• After tea is done steeping, remove tea bags and gently bring tea to a simmer. Remove from heat and slowly and gently pour over fruit and splenda.
• After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
• Let chill at least two hours.
• Remove fruit if you like but we think it is pretty!
• Serve over ice.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

SUMMERTIME ICED TEA

Steps:

• Pour boiling water into a large heatproof pitcher. Add teabags and mint leaves; let stand for 5 minutes. Discard teabags and mint leaves.
• Add frozen lemonade, sugar and cold water, mixing well. Serve over ice; garnish with mint sprigs.
• A really neat way that Gooseberry showed this drink is to put each serving in mason jars, sealer lids and all, with a slice of lemon in each jar. Put all the jars in a bucket of ice and serve to your guests that way. Very impressive for a barbeque or gathering and a very inexpensive way to do it as well.