Southern Peach Tea is one of the old-time favorites and traditions in my home. We are surrounded by peach orchards here in Alabama. Though there are many many peach plantations in Georgia, Alabama (namely Clanton, Alabama) has the most peach production anywhere in the United States. It stands to reason that we make “everything peach” during harvest season.
Southern Peach Tea
For Peach Syrup
- 4 large fresh peaches or 4 cups frozen peaches, sliced
- 2 cups water
- 2 cups sugar
- 3 family-sized tea bags
- 4 cups water + more to add to pitcher for taste
- In a large saucepan, add peaches, water and sugar. Bring to a simmer and cover until peaches are soft, about 15 minutes. Mash the peaches as they soften to extract more flavor, about 10 minutes longer.
- Using a mesh strainer placed over a large pot, strain the peach mixture. Discard all that’s left in the strainer. Set the peach mixture to the side while you make the tea.
- To make the tea, bring 4 cups of water to a boil in a large pot then turn off the heat. Place the tea bags in the water and steep for 15 minutes.
- Add the tea to a large pitcher and stir in the peach syrup. Taste the tea. If it is too sweet, add another 2-4 cups one cup at a time, tasting between each addition to get the right flavor. I usually add about 2 cups, but you may want it less or more sweet. If you are going to be putting ice in the pitcher, add less water to account for the ice melting. Stir well and refrigerate for at least an hour or until cold.
- Always stir before pouring tea into glasses. Pour peach tea over ice. Garnish with mint.