Peach and Raspberry Sun Tea is not your ordinary tea. It’s deliciously refreshing with a light sweetness from cilantro simple syrup.
It’s just about summer so you know what that means, right? Time to schedule your “tea” time! In my book, there’s no better way to do that than with this Peach and Raspberry Sun Tea that is sweetened with cilantro simple syrup!
*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.
Ahhhh. Ice cold and refreshing. This tea is sure to wet your whistle on a hot summer’s day.
I tend to like my tea mildly sweet so I didn’t go overboard with the cilantro simple syrup. Feel free however to double what I added if you prefer your tea on the sugary side.
By the way, did you know that June 10th is National Iced Tea Day? Time to celebrate with a tall, frosty one, don’t you think?
PEACH AND RASPBERRY SUN TEA WITH CILANTRO SIMPLE SYRUP
{PRINT THIS RECIPE}
Yield: 1/2 gallon
For the tea:
1/2 gallon purified water
6-8 large tea bags (specifically made for iced tea)
2 peaches, cut into slices
1 cup raspberries
For the simple syrup:
1 cup water
3/4 cup granulated sugar
4-5 tablespoons cilantro leaves
-Fill a 1/2 gallon pitcher with the purified water, tea bags, peaches and raspberries.
-Set the pitcher in the sunshine for at least 8 hours.
-Strain the peaches and raspberries from the tea and discard.
-Place the strained tea in the fridge to cool completely.
-To make the simple syrup, bring all the ingredients to a boil on the stove top until the sugar dissolves.
-Strain out the cilantro leaves and discard.
-Add the simple syrup to the cooled tea.
-Add ice cubes.
-Serve, relax and enjoy!
Thank you so much for visiting me here today in my Kudos Kitchen!
