Raspberry Peach Iced Tea Recipes

RASPBERRY PEACH ICED TEA

Steps:

• Steep tea bags in 4 cups boiling water according to package instructions; discard tea bags and let cool. Combine peaches, raspberries and agave nectar in blender until smooth; strain through cheesecloth or fine sieve. In a large pitcher, whisk together raspberry peach mixture and brewed tea. Place in refrigerator until chilled. Serve over ice, raspberries, peach slices and mint leaves, if desired.

BELLINI PEACH RASPBERRY ICED TEA {OLIVE GARDEN COPYCAT}

Steps:

• Make iced tea either by cold brewing it by putting the tea bags in 4 cups of cold water for 12-15 hours or by hot brewing it (my preferred method) by bring 4 cups of water to a boil and then brewing the tea for about 10 minutes before removing the tea bags and refrigerating it until it is cold.
• Once tea is cold, add in raspberry syrup and peach syrup. Stir well.
• Divide ice between cups and pour iced tea into the cups.
• Serve with a slice of a peach and a few raspberries in the glass (optional).

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.

PEACH RASPBERRY BELLINI ICED TEA

Steps:

• Brew tea by adding the entire 100g tin of leaves to 12-cup coffee maker's filter basket. Use 12 cups water. As soon as it has brewed, pour into a pitcher and refrigerate until very cold. (This is double-strength.).
• In a bowl, mix peaches, sugar and raspberry syrup. Refrigerate until peaches are thawed and sugar is dissolved. Stir frequently.
• To make tea:.
• Fill a glass with ice. Add some peaches and 2-4 Tablespoons of syrup over ice. Fill glass with cold tea and top with a few fresh raspberries. Stir and 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.

BELLINI PEACH RASPBERRY ICED TEA

Steps:

• Fill a 12-ounce glass with ice and add tea. Stir in syrups and garnish with mint and a raspberry.