Ingredients
Equipment
Method
Brew the sweet tea base
- Steep the black tea bags in the 4 cups boiling water for 5-7 minutes, then remove the bags (tea should turn deep amber as it finishes steeping).
- Stir in 1 1/2 cups granulated sugar while the tea is still hot until fully dissolved (no visible sugar granules).
- Add 4 cups cold water and cool to room temperature (tea should look evenly colored, not cloudy).
Make peach syrup
- Simmer the diced peaches, 1/2 cup sugar, and 1/2 cup water for 12 minutes, stirring occasionally (the syrup should thicken slightly and look glossy).
- Strain the peach syrup, then cool to room temperature (steam should subside before mixing).
Combine and chill
- Stir the peach syrup into the sweet tea to taste (start with a few spoonfuls, then add more for stronger peach flavor).
- Refrigerate until cold for 2 hours (pitch should feel chilled through, with no remaining warmth).
Serve
- Serve in mason jars filled with plenty of ice, then top with peach slices and a lemon wedge (heavy condensation should form on the outside of the jar).
Notes
Pro tip: cool the sweet tea and peach syrup fully before mixing—this helps keep the flavor bright and prevents the syrup from clumping. Refrigerate leftovers in a covered container for up to 4 days; for best texture, store ice separately and add fresh when serving. Freezing is not recommended because tea and syrup can lose their smooth flavor. Dietary swap: use granulated sugar substitutes designed for cold beverages in the same amounts for lower sugar.