Sweetbird Peach Iced Tea Syrup (1 Litre) - Vegan Friendly

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I made this recipe and added a little bit more sugar to it because the peaches weren’t as sweet, and it didn’t really make a “syrup”. If you don't like sticky or messy pancakes, mix the sweetener into the pancake's batter before cooking. I opted for black tea because it’s classic in most iced tea recipes, but this Peach Iced Tea recipe would also be delicious with green tea! Unauthorized use and/or duplication of material (text, photos or both) without express and written permission from this blog’s author and owner Anjana Devasahayam is strictly prohibited. They’re usually available in regular (sweetened) and sugar-free (still sweet but with an artificial sweetener).

The starch is heat-activated, so increase the heat if it still hasn’t thickened after several minutes.Then place them, with no rubber, plastic, or otherwise non-heatproof elements, onto a clean oven tray and heat for 10-15 minutes, until completely dry. Optional:Place frozen peach slices in individual glasses to keep the tea cold without watering it down. Most people look forward to tasty grilled food when summer hits, but it’s the refreshing, new drinks like this Peach Iced Tea that get me excited!

Pro tip: If you prefer to let everyone sweeten their own drinks to taste, serve the tea and syrup separately and mix directly into the glass as preferred (I use about 2 teaspoons of syrup per glass of tea). Before you know it you’ve just filled your cutest summer drink dispenser with a beverage everyone will look forward to drinking! Peach Iced Tea: To make a drink, add ice cubes to a glass and fill 3/4th of the way with the cold black tea.For a lighter/thicker version: follow the step above but also use a potato masher to mash the fruit while it simmers. Then, transfer the fruit, sugar, and water to a large, heavy-bottomed pan or skillet and heat over medium heat, bringing to a boil, stirring often until the sugar dissolves. Speaking of dining out, our go-to drink of choice has always been a nice, cold glass of southern iced tea.

To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. Create a cornstarch slurry by combining the starch (start with one teaspoon) with a small amount of water and mixing until it’s lump-free. Where I’m from we have a lot of Bush teas such as mint, rosemary, fever grass that we would go outside and pick and brew without even knowing how nutritious these herbs are for us. Note that it will thicken as it cools and more so in the fridge, so it may be best to microwave for 20-30 seconds before using it.

Note that the latter will increase shelf life due to the additional sugar (around 1 month in the fridge). I’m sure everybody is suffering in this heat and humidity, so it will be a welcome sight at the Fiesta. For a clear peach simple syrup: leave the peaches to simmer for between 10-15 minutes, only gently stirring occasionally, until they begin to break down, and the mixture has reduced and thickened.

If you'd prefer not to make peach simple syrup to make peach iced tea, purchase a bottle of peach flavored syrup. In Switzerland, ice tea is everywhere, it’s mostly the brand “Nestea,” which is ok but I find it overly sweet, so don’t drink much of it. Don’t skip the cooling stage: the peach simple syrup is scalding hot before you allow it to cool, so attempting to strain it immediately could lead to burns.

Cool down on those hot summer days with more ice-cold drinks like my Homemade Sweet Tea that requires just 10 minutes of hands-on time or this Sparkling Raspberry Lemonade that’s made with only 5 ingredients! How to make peach syrup – a summery peach simple syrup recipe with just 2 base ingredients and several flavor variations, perfect for peach iced tea, lemonade, cocktails, and drizzling over pancakes, waffles, and ice cream! We pride ourselves on long-standing and positive relationships with our suppliers, who are all committed to our ethical trading policy Got a question? When the peach simple syrup is ready, allow it to cool for 20-30 minutes (it will thicken as it cools). Maybe I’ll just use them for something else, don’t want to risk wasting the ingredients if it doesn’t work!