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Olive Garden Bellini Peach Raspberry Iced Tea

Olive Garden Bellini peach raspberry iced tea is a restaurant-style fruity tea with golden peach tea and deep pink raspberry swirl layers. Brewed black tea is blended with peach syrup and layered with raspberry puree over ice for a Bellini vibe drink.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Black tea
  • 4 cup brewed black tea Brew, then cool completely before assembling.
Peach syrup
  • 3 peaches Peel and dice for simmering with sugar and water.
  • 0.5 cup sugar Used for peach syrup.
  • 0.5 cup water Used to simmer the peaches and dissolve sugar.
Raspberry puree
  • 1 cup fresh raspberries Blend until smooth, then strain to remove seeds.
  • 2 tbsp sugar Used for raspberry puree.
  • 1 tbsp lemon juice Helps brighten the raspberry flavor.
Assembly and garnish
  • Sparkling water for topping Top just before serving for lift.
  • Ice Fill glasses so the layers can float and stay cool.
  • fresh raspberries For garnish.
  • peach slices For garnish. Use extra slices if desired.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make peach syrup
  1. Simmer diced peaches, sugar, and water in a Dutch oven over medium heat for 12 minutes until the peaches soften and the syrup looks slightly thickened. Visual cue: you should see small peach pieces breaking down as the liquid turns glossy.
  2. Strain the peach syrup through a fine strainer into a heat-safe container, then let it cool completely. Visual cue: the syrup should pour smoothly and not be warm when you stir it into tea later.
Make raspberry puree
  1. Blend fresh raspberries, sugar, and lemon juice until smooth. Visual cue: the mixture should look uniform with no large berry chunks.
  2. Strain the raspberry puree to remove seeds, then keep it ready for layering. Visual cue: strained puree should be silky and deep pink.
Assemble and chill
  1. Stir peach syrup into cooled brewed black tea to taste, then refrigerate until very cold for 1 hour. Visual cue: the tea should be chilled and ready to pour over ice without warming the glass.
Layer and serve
  1. Fill ice-filled glasses with the chilled peach tea. Visual cue: you should see clear, golden tea pooling at the bottom over ice.
  2. Spoon raspberry puree over the top so it floats in a layer before stirring. Visual cue: the puree should sit as a deep pink layer that slowly blends when guests stir.
  3. Top with a splash of sparkling water and garnish with fresh raspberries and a peach slice, then serve. Visual cue: the drink should look lightly effervescent before guests stir.

Notes

Pro tip: cool the peach syrup fully and use very cold black tea—warm syrup can muddy the layered effect. Store peach tea (without ice and garnishes) in an airtight container in the refrigerator for up to 3 days; keep raspberry puree separate and refrigerate up to 2 days. Freezing isn’t recommended because the texture of the strained raspberry puree and syrup can change. For a lower-sugar option, reduce sugar in both syrups to taste and consider adding a sugar-free sweetener substitute where appropriate.