Sweet Peach Iced Tea
This month’s recipe combines two intriguing scientific studies: one on peaches and one on tea. These make the perfect combination for a refreshing drink on a hot August night. Recent science says that organic peaches are tastier, and organic tea production supports a healthier environment.
A study published in the journal Organic Agriculture found that when compared to conventionally grown peaches, organic peaches had better tasting qualities. Organic peaches had firmer flesh that was sweeter and juicier than conventional peaches. While fruit quality increased with organic management of peaches, the overall state of the environment improved with organic tea production. A study published in the Journal of Botany conducted on an organic tea estate in India found that after nearly 18 years of organic management, biodiversity in the soil, nearby waterways and in the estate itself significantly increased. Bird and insect diversity also increased, while soil and water quality improved, indicating that organic tea management was very beneficial to the environment.
- Medium pot for cooking peaches and tea concentrate
- Pitcher to hold at least 8 cups of tea
- ½ cup to 1 cup sugar (depending on your preference for sweetness)
- 6 peaches coarsely chopped (if peaches are thick-skinned and/or really fuzzy, then peel before chopping)
- 10 black tea bags
- 3 cups water for cooking
- 3 cups water for serving
- Add chopped peaches, 3 cups water and sugar to pot and bring to a hard boil.
- Reduce heat to a simmer, tie the tea bags together by their strings, and add to the pot of peach syrup.
- Simmer gently for 30 minutes and then remove from heat.
- Let the tea bags continue to steep while the mixture cools.
- Strain out the peaches and tea bags, reserving the tea concentrate.
- Add tea concentrate to the pitcher, add 3 cups of water, and finish with ice.
- More or less water may be necessary depending on your taste.