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Prepare the cold brew tea: Combine the loose leaf black tea and 4 cups of filtered water in a large pitcher or jar. Stir gently to ensure all tea leaves are submerged. Cover and refrigerate for at least 12 hours, or up to 24 hours, to cold brew.

Prepare the peach ginger syrup: In a small saucepan, combine the diced peaches, sliced ginger, granulated sugar, and 1/2 cup of filtered water. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.

Reduce heat to low and continue to simmer for 10-15 minutes, or until the peaches are very soft and the syrup has thickened slightly. Remove from heat and let cool completely.

Once cooled, strain the peach ginger syrup through a fine-mesh sieve into a clean jar or container, pressing on the solids to extract as much liquid as possible. Discard the solids. Store the syrup in the refrigerator until ready to use.

After the cold brew tea has steeped, strain it through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into another clean pitcher or jar to remove all tea leaves. Discard the tea leaves.

To serve, fill glasses with ice. Add 2-3 tablespoons (or more, to taste) of the peach ginger syrup to each glass. Pour the cold brew tea over the syrup and stir well to combine.

Garnish with fresh peach slices and a sprig of mint, if desired. Serve immediately.


Prepare the cold brew tea: Combine the loose leaf black tea and 4 cups of filtered water in a large pitcher or jar. Stir gently to ensure all tea leaves are submerged. Cover and refrigerate for at least 12 hours, or up to 24 hours, to cold brew.

Prepare the peach ginger syrup: In a small saucepan, combine the diced peaches, sliced ginger, granulated sugar, and 1/2 cup of filtered water. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.

Reduce heat to low and continue to simmer for 10-15 minutes, or until the peaches are very soft and the syrup has thickened slightly. Remove from heat and let cool completely.

Once cooled, strain the peach ginger syrup through a fine-mesh sieve into a clean jar or container, pressing on the solids to extract as much liquid as possible. Discard the solids. Store the syrup in the refrigerator until ready to use.

After the cold brew tea has steeped, strain it through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into another clean pitcher or jar to remove all tea leaves. Discard the tea leaves.

To serve, fill glasses with ice. Add 2-3 tablespoons (or more, to taste) of the peach ginger syrup to each glass. Pour the cold brew tea over the syrup and stir well to combine.

Garnish with fresh peach slices and a sprig of mint, if desired. Serve immediately.
