Peach And Blackberry Iced Tea Food

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.

SPIKED PEACH ICED TEA

Steps:

• Empty contents of drink mix packet into large plastic or glass pitcher. Add water, orange juice and bourbon; stir until drink mix is completely dissolved.
• Serve over ice cubes in tall glasses.
• Add orange slice to each glass.

HOMEMADE PEACH TEA

Steps:

• Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices.
• Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes.
• Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve.

PEACH ORANGE ICED TEA

Steps:

• Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

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!

PEACH SWEET TEA

Steps:

• Boil one quart of water in a large pot. Add tea bags and steep for 3-5 minutes. Remove tea bags and discard.
• While tea is steeping, prepare simple syrup: in a separate small saucepan, combine one cup of water and one cup of sugar and bring to a boil. Stir until sugar is dissolved. Remove from heat and allow to cool.
• Pour simple syrup into pot with tea and stir. In a heat-safe pitcher, combine the tea with pureed peaches, and one quart of cold water. Refrigerate until ready to use.
• Serve tea over ice and peach slices 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.

PEACH ICED TEA

Steps:

• Pour the boiling water over the 2 tea bags, then cover & let steep for 5 minutes.
• Stir in the sugar, then pour into a pitcher & stir in the peach nectar. Serve in tall glasses over ice.

HOMEMADE PEACH ICED TEA

Steps:

• Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
• Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
• Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
• The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PEACH AND BLACKBERRY ICED TEA

Steps:

• Put tea bags and the boiling water in a medium saucepan or heatproof bowl. Let stand 5 minutes. Discard tea bags. Transfer tea to a large pitcher.
• Cut 2 of the peaches into 8 wedges each. Add sliced peaches and the sugar to the tea. Stir tea until sugar has dissolved. Let cool completely.
• Stir in peach nectar. Refrigerate tea until cold (or up to 1 week in an airtight container). Just before serving, remove peaches; discard. Cut remaining peaches into 8 wedges each. Add peaches and blackberries to the tea. Serve over ice.

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
• While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).