Quick Recipe Version (TL;DR)
Quick Ingredients
- For the peach syrup: 3 medium ripe peaches, pitted and sliced; 1 cup water; 1/2 cup granulated sugar; 1/8 teaspoon fine salt; 2 tablespoons fresh lemon juice
- For the black tea: 4 cups filtered water; 6 black tea bags, about 12 grams total
- To finish: 3 cups cold sparkling water; 6 cups ice; 1 peach, thinly sliced; 6 lemon wheels; 6 fresh mint sprigs
Do This
- 1. Simmer peaches, 1 cup water, sugar, and salt for 10 minutes, then steep off heat for 10 minutes.
- 2. Strain the peach syrup through a fine-mesh sieve and stir in the lemon juice.
- 3. Heat 4 cups water to 200°F, steep the black tea bags for 5 minutes, then remove the bags.
- 4. Chill the tea and peach syrup for 45 minutes, or until cold.
- 5. In a pitcher, combine the chilled tea with 1 1/2 cups peach syrup.
- 6. Add ice, gently stir in cold sparkling water, and serve with peach slices, lemon wheels, and mint.
Why You’ll Love This Recipe
- Light, bubbly, and refreshing: Classic black iced tea gets a lively lift from sparkling water.
- Real peach flavor: Fresh peaches are simmered into a simple syrup for a naturally juicy taste.
- Easy to make ahead: Brew the tea and peach syrup in advance, then add bubbles right before serving.
- Great for many occasions: It feels special enough for brunch, showers, cookouts, picnics, and casual afternoons on the porch.
Grocery List
- Produce: 4 medium ripe peaches, 2 lemons, 1 small bunch fresh mint
- Dairy: None
- Pantry: Black tea bags, granulated sugar, fine salt, filtered water, sparkling water, ice
Full Ingredients
Peach Syrup
- 3 medium ripe peaches, about 1 pound total, pitted and sliced into 1/2-inch wedges
- 1 cup filtered water
- 1/2 cup granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons fresh lemon juice
Black Tea Base
- 4 cups filtered water
- 6 standard black tea bags, about 12 grams total
To Finish and Serve
- 3 cups cold sparkling water, unflavored
- 6 cups ice cubes
- 1 medium ripe peach, pitted and thinly sliced for garnish
- 6 lemon wheels for garnish
- 6 fresh mint sprigs for garnish
Step-by-Step Instructions
Step 1: Make the peach syrup base
In a medium saucepan, combine the 3 sliced peaches, 1 cup filtered water, 1/2 cup granulated sugar, and 1/8 teaspoon fine salt. Set the pan over medium heat and stir gently until the sugar dissolves, about 2 minutes. Bring the mixture to a gentle simmer, not a hard boil.
Step 2: Simmer and steep the peaches
Reduce the heat to medium-low and simmer the peach mixture for 10 minutes. Stir occasionally and lightly press the peach slices with the back of a spoon to help release their juices. After 10 minutes, remove the pan from the heat, cover it, and let the peaches steep for 10 minutes so the syrup tastes full and fruity.
Step 3: Strain and brighten the syrup
Set a fine-mesh sieve over a heatproof bowl or large measuring cup. Pour the peach mixture through the sieve, pressing gently on the fruit to extract the syrup without forcing too much pulp through. Stir in 2 tablespoons fresh lemon juice. You should have about 1 1/2 cups peach syrup. Let it cool at room temperature while you brew the tea.
Step 4: Brew the black tea
Heat 4 cups filtered water to 200°F. If you do not have a thermometer, bring the water to a boil, remove it from the heat, and let it stand for 1 minute. Add the 6 black tea bags and steep for exactly 5 minutes. Remove the tea bags without squeezing them, which helps keep the tea smooth instead of bitter.
Step 5: Chill the tea and syrup
Transfer the brewed tea to a heatproof pitcher or jar. Refrigerate the tea and the peach syrup for 45 minutes, or until both are cold. For the best flavor and fizz, the tea mixture should be fully chilled before the sparkling water is added.
Step 6: Mix the peach iced tea
In a large pitcher, combine the chilled black tea with all of the chilled peach syrup, about 1 1/2 cups. Stir well. Taste the mixture before adding the bubbles. It should taste slightly stronger and sweeter than you want the finished drink to be because the sparkling water and ice will mellow it.
Step 7: Add bubbles and serve
Just before serving, add 6 cups ice to the pitcher or divide the ice among 6 tall glasses. Pour in 3 cups cold sparkling water and stir gently 2 or 3 times to combine without flattening the bubbles. Garnish each glass with peach slices, 1 lemon wheel, and 1 fresh mint sprig. Serve immediately while the spritzer is cold and lively.
Pro Tips
- Use ripe, fragrant peaches: If the peaches smell sweet at the stem end, they will give the syrup the best flavor.
- Do not over-steep the tea: Black tea can turn bitter if steeped too long. Five minutes at 200°F gives a strong, clean tea base.
- Add sparkling water last: Stir it in right before serving so the drink stays bubbly.
- Adjust sweetness in the pitcher: For a less sweet spritzer, start with 1 cup peach syrup, taste, then add more as desired.
- Chill everything first: Cold tea, cold syrup, and cold sparkling water keep the ice from melting too quickly.
Variations
- Peach mint tea spritzer: Add 8 fresh mint leaves to the hot peach syrup after simmering, steep for 10 minutes, then strain.
- Ginger peach spritzer: Add 6 thin slices fresh ginger to the saucepan with the peaches for a lightly spicy finish.
- Berry peach spritzer: Add 1/2 cup fresh raspberries or sliced strawberries to the peach syrup during the last 5 minutes of simmering.
Storage & Make-Ahead
The brewed black tea and peach syrup can be made up to 3 days ahead. Store them separately in covered jars or pitchers in the refrigerator. For the freshest, bubbliest drink, do not add the sparkling water until just before serving. Once mixed with sparkling water, the spritzer is best enjoyed within 1 hour. Leftover flat spritzer can still be refrigerated for up to 24 hours and served over fresh ice, but it will lose most of its fizz.
Nutrition (per serving)
Calories: 83 kcal | Carbs: 21g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 1g | Sugar: 20g | Sodium: 52mg | Cholesterol: 0mg
