Peach Blossom Iced Tea with Mango Star Boba
Peach Blossom Iced Tea with Mango Star Boba
Ingredients
For the Peach Blossom Tea
- 4 cups water
- 4 black tea bags, or 4 teaspoons loose leaf black tea
- 2 fresh peaches, medium, pitted and sliced
- 1/2 cup granulated sugar
- 1/2 teaspoon rose water
- as needed ice
For the Mango Star Boba
- 1/2 cup tapioca pearls, quick-cooking
- 3 cups water, for cooking boba
- 1 fresh mango, large, ripe, peeled
- 2 tablespoons granulated sugar
- 1/4 cup water, for mango syrup
For Garnish
- 4 fresh mint sprigs
Instructions
- 1
Prepare the Peach Blossom Tea: In a medium saucepan, combine the sliced peaches, 1/2 cup granulated sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5-7 minutes, until peaches are softened and the syrup has thickened slightly. Remove from heat, stir in the rose water, and let cool completely. Strain the peach syrup, reserving the peaches for garnish if desired, and set aside.
⏱️ 15 min
- 2
Brew the black tea: Bring the remaining 3 cups of water to a boil. Remove from heat and add the black tea bags (or loose leaf tea in an infuser). Steep for 3-5 minutes, depending on desired strength. Remove tea bags/infuser and let the tea cool to room temperature, then refrigerate until thoroughly chilled.
⏱️ 10 min
- 3
Prepare the Mango Star Boba: Bring 3 cups of water to a rolling boil in a saucepan. Add the tapioca pearls and cook according to package directions (usually 5-7 minutes for quick-cooking, or 20-30 minutes for regular, plus resting time). Once cooked, drain the pearls and rinse under cold water to prevent sticking. Set aside.
⏱️ 10 min
- 4
Make the Mango Syrup and Stars: Cut the peeled mango into 1/4-inch thick slices. Using a small star-shaped cookie cutter, cut out mango stars. Gather the mango scraps and place them in a small blender or food processor with 2 tablespoons of granulated sugar and 1/4 cup of water. Blend until smooth to create a mango syrup. If too thick, add a tablespoon more water.
⏱️ 10 min
- 5
Assemble the Iced Tea: To each serving glass, add a spoonful of the cooked tapioca pearls. Add a few mango stars and a drizzle of the mango syrup. Fill the glasses with ice. Pour in the chilled peach blossom tea, leaving room for the peach syrup. Top each glass with a generous drizzle of the reserved peach blossom syrup. Garnish with a fresh mint sprig and optionally, a few reserved peach slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Blossom Iced Tea with Mango Star Boba
Ingredients
For the Peach Blossom Tea
- 4 cups water
- 4 black tea bags, or 4 teaspoons loose leaf black tea
- 2 fresh peaches, medium, pitted and sliced
- 1/2 cup granulated sugar
- 1/2 teaspoon rose water
- as needed ice
For the Mango Star Boba
- 1/2 cup tapioca pearls, quick-cooking
- 3 cups water, for cooking boba
- 1 fresh mango, large, ripe, peeled
- 2 tablespoons granulated sugar
- 1/4 cup water, for mango syrup
For Garnish
- 4 fresh mint sprigs
Instructions
- 1
Prepare the Peach Blossom Tea: In a medium saucepan, combine the sliced peaches, 1/2 cup granulated sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5-7 minutes, until peaches are softened and the syrup has thickened slightly. Remove from heat, stir in the rose water, and let cool completely. Strain the peach syrup, reserving the peaches for garnish if desired, and set aside.
⏱️ 15 min - 2
Brew the black tea: Bring the remaining 3 cups of water to a boil. Remove from heat and add the black tea bags (or loose leaf tea in an infuser). Steep for 3-5 minutes, depending on desired strength. Remove tea bags/infuser and let the tea cool to room temperature, then refrigerate until thoroughly chilled.
⏱️ 10 min - 3
Prepare the Mango Star Boba: Bring 3 cups of water to a rolling boil in a saucepan. Add the tapioca pearls and cook according to package directions (usually 5-7 minutes for quick-cooking, or 20-30 minutes for regular, plus resting time). Once cooked, drain the pearls and rinse under cold water to prevent sticking. Set aside.
⏱️ 10 min - 4
Make the Mango Syrup and Stars: Cut the peeled mango into 1/4-inch thick slices. Using a small star-shaped cookie cutter, cut out mango stars. Gather the mango scraps and place them in a small blender or food processor with 2 tablespoons of granulated sugar and 1/4 cup of water. Blend until smooth to create a mango syrup. If too thick, add a tablespoon more water.
⏱️ 10 min - 5
Assemble the Iced Tea: To each serving glass, add a spoonful of the cooked tapioca pearls. Add a few mango stars and a drizzle of the mango syrup. Fill the glasses with ice. Pour in the chilled peach blossom tea, leaving room for the peach syrup. Top each glass with a generous drizzle of the reserved peach blossom syrup. Garnish with a fresh mint sprig and optionally, a few reserved peach slices.
⏱️ 5 min