Peach and Raspberry Sun Tea is not your ordinary tea. It’s deliciously refreshing with a light sweetness from a cilantro simple syrup.
I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Sun Tea with Peach and Raspberry is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- purified water
- 6-8 large tea bags, specifically made for iced tea
- 2 fresh peaches (frozen will also work, about 8 slices)
- 1 cup fresh raspberries (frozen will also work)
- granulated sugar (or an all-natural monk fruit cane sugar replacement, to keep the calories very low)
- fresh cilantro (for the simple syrup), or fresh mint may be substituted
Kitchen tools and equipment needed:
- pitcher (glass or plastic)
- measuring cups and spoons
- chef’s knife or santoku knife
- cutting board
- muddler or mortar and pestle (for making the cilantro simple syrup)
- small mixing bowl (optional if not using a mortar)
- plastic wrap (to keep the bugs out while the tea is sun-brewing)
- small saucepan (to make the simple syrup)
- iced tea glasses
- iced tea spoons
- cute straws (optional, and not shown)
Summer tea time:
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 a delicious cilantro simple syrup!
Aaaah!!! Ice cold and refreshing.
This tea is sure to (whet/wet) your whistle on a hot summer’s day.
How long will this fruit and berry sun tea take from start to finish:
Roughly 8½ hours.
The bulk of that time (8 hours) is for allowing the tea to bask in the sunshine. And the last half an hour is for chilling the tea, and adding the ice so it becomes ice cold and refreshing.
How sweet to make your sun tea?
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.
Can granulated sugar be replaced with something healthier?
Yes. Great question!!
If you’re looking to cut the calories way back, you can easily switch out the granulated cane sugar, and substitute an all-natural monk fruit sweetener which (in most cases) can be used as a 1:1 replacement for the granulated sugar. However, check the packaging on the replacement depending on the type you use.
When is National Iced Tea Day?
Did you know that June 10th is National Iced Tea Day?
Well, you do now!
Time to celebrate with a tall, frosty one, don’t you think?
How to easily pit a peach:
What if I don’t like cilantro?
Then feel free to muddle up some fresh mint, basil, lavender, or even a touch of rosemary to make the simple syrup.
Get creative, or leave the fresh herbs out of the simple syrup entirely.
Can alcohol be added to this sun tea if desired?
Yes, sure.
Just make sure you add it right before serving in the individual glasses and mix it in well.
I wouldn’t suggest brewing it in the sun with alcohol already added. Just my personal preference.
Some alcohol suggestions, if desired:
Rum, Vodka, Peach Vodka, Chambord, Tequila…you get the idea.
Special precautions if “spiking” your sun tea:
As always, PLEASE DRINK RESPONSIBLY, AND MAKE SURE TO MARK THE SPIKED TEA WELL SO THAT THE YOUNG ONES DON’T ACCIDENTALLY GET INTO THE WRONG TEA.
Additional recipe using fresh peaches:
*Peaches Foster (shown below and featured in the video)
What do you get when you take a classic dessert like bananas foster and swap out tree-ripened Georgia peaches? Three guesses. Peaches Foster, of course!!
*No-Churn Peach and Pecan Ice Cream (not Shown)
No ice cream maker? No problem! This no-churn peach pecan ice cream is just like biting into a fresh and juicy summertime peach!
*Fresh Peach Crostata (shown below)
This fresh peach crostata is similar to biting into a fresh ripe peach except it has a flaky piecrust shell, and it’s best served warm and with a fork.
*Low-Sugar Fresh Peach and Sage Sorbet (not shown)
Refreshing Low Sugar Fresh Peach Sorbet with Sage is a flavorful frozen treat with an unexpected hint of garden sage and luscious summertime peaches.
*Peach and Raspberry Sun Tea with Cilantro Simple Syrup (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s refreshing fruit and berry sun tea recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
PEACH AND RASPBERRY SUN TEA WITH CILANTRO SIMPLE SYRUP
Ingredients
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
Instructions
- -Fill a 1/2 gallon pitcher with the purified water, tea bags, peaches, and raspberries.
- -Set the pitcher in the sunshine (covered) for at least 8 hours.
- -Strain the peaches and raspberries from the tea (if desired) 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 stovetop until the sugar dissolves.
- -Strain out the cilantro leaves and discard them. Cool slightly.
- -Add the simple syrup to the cooled tea.
- -Add ice cubes.
- -Serve, relax and enjoy!
Nutrition
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I sincerely hope you’ve enjoyed today’s cool and refreshing summer beverage for peach raspberry sun tea as much as I’ve enjoyed bringing it to you!
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