Go Back
5 from 1 vote
Peach Raspberry Iced Tea
Prep Time
30 mins
Cook Time
10 mins
This easy homemade iced tea recipe is filled with fresh peaches, sweet raspberries, and brewed Bigelow tea for a drink you'll want all summer long!
Servings: 6 Servings
Simple Syrup (Optional)
  • 1 cup water
  • 1 cup honey
Peach Raspberry Puree
  • 1 cup raspberries
  • 3 large peaches peeled and sliced
  • 1 cup water
  • 4 cups water
  • 3 Perfect Peach Bigelow Tea Bags
  • 3 Red Raspberry Bigelow Tea Bags
  • 2 Tbsp lemon juice
Optional Garnish
  • Lemon Wedges
  • Raspberries
  • Sliced Peaches
  • Mint
  1. Combine honey and water in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Once the honey has dissolved, turn off the heat, and allow the syrup to cool. (If you are omitting the simple syrup, you may need to add another cup of water to the final tea mixture depending upon how strong or weak you prefer your iced tea).
  2. In a separate saucepan, bring 1 cup of water to a boil, then remove from the heat and steep the 6 tea bags for 10-12 minutes (covered). Once the tea has steeped, remove the tea bags. Set aside.
  3. With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.
  4. Strain the puree mixture through a fine mesh strainer in order to remove all seeds.
  5. In a large pitcher, combine simple syrup, steeped tea, remaining 3 cups of water, lemon juice, and peach raspberry puree. Stir until combined.
  6. Add in sliced peaches, raspberries, lemon wedges, and/or mint, if desired.
  7. Chill in the fridge for 3-4 hours, or serve with ice.
  8. Enjoy!