This sweet and fruity RASPBERRY PEACH ICED TEA is sure to be a summer staple! Simple black tea gets spruced up with an infused syrup using fresh peaches and raspberries!
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Raspberry Peach Iced Tea

This sweet and fruity tea is sure to be a summer staple – simple black tea gets spruced up with an infused syrup using fresh peaches and raspberries.
Servings 1 /2 gallon
Author Nicole White



  • 1 cup sugar
  • 1 cup water
  • 1 cup raspberries
  • 1 ½ cups peaches pitted and sliced


  • 3-4 bags of black tea or 2 family sized tea bags
  • 8 cups water


  • In a medium saucepan, stir together water, sugar, peaches and raspberries. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolved. Remove from heat, cover and let steep for 25 minutes.
  • While the syrup is steeping, make tea. In a large pot bring water to a boil and steep tea bags in water 3-4 minutes or until tea is to your desired strength. Once brewed, remove tea bags and transfer to a pitcher then refrigerate to cool.
  • Once the syrup mixture has steeped, pour over a fine mesh strainer to removed fruit pieces (fruit can be reserved for another use). Chill in the refrigerator until ready to use.
  • After both the tea and syrup have chilled, pour syrup into the tea*, stirring to combine. Serve over ice and garnish with additional peach slices and raspberries if desired.


*Alternatively syrup can be kept separate and stirred into individual glasses of tea