White Peach Jasmine Iced Tea

Name: White Peach Jasmine Iced Tea
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6 servings, about 1 cup each
Cuisine: International
Ingredients: 3 medium ripe white peaches, pitted and sliced, about 1 pound or 450 grams; 1/2 cup granulated sugar, 100 grams; 1/2 cup filtered water, 120 milliliters; 1 tablespoon fresh lemon juice, 15 milliliters; 1/16 teaspoon fine sea salt; 6 cups filtered water, 1.4 liters; 4 tablespoons loose-leaf jasmine green tea, about 12 grams, or 6 jasmine green tea bags; 2 cups ice, for quick cooling; Ice, as needed, about 1 cup per glass; 1 medium ripe white peach, thinly sliced; 6 small fresh mint sprigs, optional; 1 lemon, sliced into thin rounds or wedges, optional

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, about 1 cup each
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes, including steeping and chilling

Quick Ingredients

3 medium ripe white peaches, pitted and sliced, about 1 pound
1/2 cup granulated sugar
1/2 cup filtered water, for syrup
1 tablespoon fresh lemon juice
1/16 teaspoon fine sea salt
6 cups filtered water, for tea
4 tablespoons loose-leaf jasmine green tea, or 6 jasmine green tea bags
2 cups ice, plus more for serving
1 additional white peach, thinly sliced, for serving
6 small fresh mint sprigs, optional

Do This

1. Simmer sliced peaches, 1/2 cup sugar, 1/2 cup water, lemon juice, and salt for 8 minutes.
2. Mash the peaches gently, then steep off the heat for 10 minutes.
3. Strain the peach syrup through a fine-mesh sieve and cool for 10 minutes.
4. Heat 6 cups water to 175°F and steep jasmine tea for 3 minutes.
5. Strain the tea, stir in the peach syrup, and add 2 cups ice to cool it quickly.
6. Chill for at least 1 hour, then serve over ice with peach slices and mint.

Why You’ll Love This Recipe

Delicate and fragrant: Jasmine tea brings soft floral notes without overpowering the sweet white peach flavor.
Fresh fruit flavor: A quick homemade white peach syrup tastes brighter and more natural than bottled peach flavoring.
Easy to customize: Make it sweeter, lighter, sparkling, or caffeine-free with simple swaps.
Great for gatherings: This iced tea is elegant enough for brunch, showers, picnics, and warm-weather dinners.

Grocery List

Produce: 4 medium ripe white peaches, 1 lemon, fresh mint sprigs if desired
Dairy: None needed
Pantry: Granulated sugar, fine sea salt, loose-leaf jasmine green tea or jasmine green tea bags, filtered water, ice

Full Ingredients

White Peach Syrup

3 medium ripe white peaches, pitted and sliced, about 1 pound or 450 grams
1/2 cup granulated sugar, 100 grams
1/2 cup filtered water, 120 milliliters
1 tablespoon fresh lemon juice, 15 milliliters
1/16 teaspoon fine sea salt

Jasmine Tea Base

6 cups filtered water, 1.4 liters
4 tablespoons loose-leaf jasmine green tea, about 12 grams, or 6 jasmine green tea bags
2 cups ice, for quick cooling

For Serving

Ice, as needed, about 1 cup per glass
1 medium ripe white peach, thinly sliced
6 small fresh mint sprigs, optional
1 lemon, sliced into thin rounds or wedges, optional

Step-by-Step Instructions

Step 1: Make the white peach syrup base

In a small saucepan, combine the sliced white peaches, granulated sugar, 1/2 cup filtered water, fresh lemon juice, and fine sea salt. Set the pan over medium heat and stir gently until the sugar begins to dissolve, about 2 minutes.

Bring the mixture to a gentle simmer, about 200°F to 205°F. Do not boil it hard, because a steady simmer keeps the peach flavor soft and floral rather than jammy.

Step 2: Simmer and steep the peaches

Cook the peach mixture at a gentle simmer for 8 minutes, stirring occasionally. As the peaches soften, press them lightly with the back of a spoon or a potato masher to release their juices.

Remove the saucepan from the heat, cover it, and let the peaches steep in the syrup for 10 minutes. This short rest gives the syrup a deeper white peach aroma without making it too heavy.

Step 3: Strain the syrup

Set a fine-mesh sieve over a heatproof bowl or measuring cup. Pour the peach mixture into the sieve and let the syrup drain through. Press the fruit gently to extract more peach flavor, but avoid forcing too much pulp through if you want a clear, delicate tea.

You should have about 3/4 cup peach syrup. Let it cool at room temperature for 10 minutes while you brew the jasmine tea. Discard the strained peach solids or spoon them over yogurt, oatmeal, or toast.

Step 4: Heat the water for the jasmine tea

Heat 6 cups filtered water to 175°F. This temperature is important for jasmine green tea because boiling water can make the tea taste bitter. If you do not have a thermometer, bring the water just to a simmer, remove it from the heat, and let it stand for 3 minutes before adding the tea.

Step 5: Steep the jasmine tea

Place the loose-leaf jasmine green tea in a teapot, large heatproof pitcher, or tea infuser. Pour the 175°F water over the tea and steep for exactly 3 minutes. If using tea bags, place all 6 bags in the hot water and steep for the same amount of time.

Strain out the loose tea or remove the tea bags. Do not squeeze the tea bags, as that can add bitterness.

Step 6: Combine the tea and peach syrup

Pour the warm jasmine tea into a large heatproof pitcher. Stir in the peach syrup until fully combined. Taste the tea while it is still slightly warm. If you prefer a sweeter drink, stir in 1 to 2 tablespoons additional sugar while the tea is warm so it dissolves easily.

Step 7: Chill the iced tea

Add 2 cups ice directly to the pitcher and stir for 30 seconds to cool the tea quickly. Refrigerate the pitcher for at least 1 hour, or until the tea is fully chilled to 40°F or colder.

For the clearest flavor, cover the pitcher while it chills so the tea does not absorb any refrigerator odors.

Step 8: Serve with peach slices

Fill 6 tall glasses with ice. Add a few thin white peach slices to each glass, then pour the chilled White Peach Jasmine Iced Tea over the top. Garnish with fresh mint sprigs and lemon slices if you like a brighter finish.

Serve immediately while the tea is cold and fragrant. Give the pitcher a quick stir before pouring each round, since natural peach syrup can settle slightly at the bottom.

Pro Tips

Use ripe, fragrant peaches: White peaches should smell floral and sweet at the stem end. If they have no aroma, the tea will taste mild.
Keep the tea water below boiling: Jasmine green tea is best brewed at 175°F. Hotter water can bring out bitterness and dull the peach flavor.
Strain gently for a cleaner sip: Pressing the cooked peaches too hard will make the tea cloudy. A light press gives enough flavor while keeping the drink elegant.
Sweeten while warm: If you want extra sweetness, add sugar or honey before chilling. Sweeteners dissolve much more easily in warm tea.
Serve over plenty of ice: This tea is intentionally brewed strong enough to taste balanced when poured over ice.

Variations

Sparkling White Peach Jasmine Tea: Brew the tea with 4 cups water instead of 6, combine it with the peach syrup, chill, then top each glass with 1/3 cup cold sparkling water just before serving.
Honey Peach Jasmine Tea: Replace the granulated sugar in the syrup with 1/3 cup mild honey. Keep the heat gentle so the honey flavor stays smooth.
Caffeine-free version: Use 6 caffeine-free jasmine herbal tea bags or a floral herbal blend, and steep according to the package directions. Keep the peach syrup the same.

Storage & Make-Ahead

Store White Peach Jasmine Iced Tea in a covered pitcher in the refrigerator for up to 4 days. For the freshest flavor, add peach slices, lemon slices, mint, and serving ice right before pouring rather than storing them in the pitcher. The peach syrup can be made up to 5 days ahead and refrigerated in an airtight jar. The brewed jasmine tea can be made 1 day ahead, then mixed with the syrup when you are ready to serve. If the chilled tea tastes a little muted after storage, brighten it with 1 teaspoon fresh lemon juice per pitcher.

Nutrition (per serving)