Coldbrew Peach Iced Tea
- 1/2 cup granulated sugar (I used organic unrefined cane sugar, raw or turbinado sugar would be great too!)
- 1 large ripe peach
- 6 ounces of black tea (more or less to taste)
- To make sugar syrup, combine sugar with 1/2 cup filtered water in a small saucepan.
- Cut peach in half, twisting to remove the pit.
- Coarsely chop.
- Place entire chopped peach, pit and all, into saucepan with sugar and water.
- Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Let simmer for 5 minutes, smashing the peaches a bit with the back of the spoon to extract more of the peach flavor.
- Remove from heat, cover and let sit for about 30 minutes (you can also chill the syrup with the peaches overnight for a stronger peach flavor).
- Strain through a fine mesh sieve into a glass jar or bottle, pressing out all the syrup from the remaining peach solids.
- You should have about 1 cup of syrup, which will keep in an airtight container in the refrigerator for up to 2 weeks.
- For cold brew tea, fill a 2-quart glass pitcher or two 1-quart lidded glass bottles with a total of 8 cups of filtered water.
- Submerge black tea leaves fully in pitcher.
- Cover and refrigerate for at least 12 hours or overnight until desired flavor is achieved.
- If it will be refrigerated for longer than 12 hours, remove the tea leaves after 12 hours or so to prevent the tea from getting bitter.
- To serve, pour 1 cup (8 ounces) of cold brewed tea into an ice-filled glass.
- Stir in about 1 tablespoon of peach syrup (more or less to taste).
- You can also mix 1 cup of syrup into the full 8 cups of tea and serve it pre-sweetened if you prefer.