Peach rooibos iced tea
There’s something just so glamorous about eating a beautifully ripe peach. The look on your face as your teeth sink into the soft, tender flesh. The juices making a bid for freedom in every direction. The rest of the juice flowing down your chin like some sort of soft-fruit Niagara Falls. OK, so perhaps glamorous is not the word, but don’t you just love them anyway?
Now, being the glamorous individual that I am most certainly not, I’ve been buying a lot of ‘flat’ peaches over the last few weeks. Partly because they taste delicious, but also because they’ve been on a suspiciously good offer in a large, well known supermarket the last few weeks. Passing the display recently on a day the sun was shining gave me an idea. I made a raspberry iced tea last year, so why not try a peach rooibos iced tea.
It turns out it was quite a good idea – I’m on batch number five already.
Why rooibos? Sure, it’s not quite your normal iced tea, but on a purely selfish basis, I simply enjoy it more. The levels of tannins in rooibos are much lower than in normal tea, so it feels much less harsh on the tongue, which is great for it being served cold. And given that I tend to be fairly heavy on the coffee in my life (or recently, cold brew), the fact that it is also naturally caffeine free is probably quite a good thing.
The other great thing about this peach rooibos iced tea is that you can make the various parts in advance, keep them in the fridge and then put it together at the last minute for a refreshing glass whenever you fancy. This also makes it great for BBQs or summer gatherings as an alternative if someone has to drive or is otherwise off the booze. The tea and the peach syrup can both be made and stored for a couple of days (I dare you to try and let it last that long!). And of course, this works with any kind of peach. Except, perhaps, the emoji one…
This recipe is one I make for sunny summer afternoons. It’s a brilliant alternative to yet another coffee or stupidly sugary soft drinks. I make my syrup with less sugar than most, so if you’re looking for it to be sweet bump up the sugar content! This recipe makes about 800ml, which is about four servings.
for the syrup:
150ml cold water
40g caster sugar
3 flat peaches (plus 1 for serving)
for the tea:
5 rooibos teabags
700ml boiling water
To make the syrup, pour the water and sugar into a pan on a medium heat. Whilst it’s heating up, chop your peaches into quite small chunks (mine were about 1-2cm) and then add them into the pan. Stir it about to make sure it’s properly mixed and then let it simmer away for about five minutes. Turn off the heat and let it cool. Strain into a jar.
To make the tea, boil the water and put the teabags into it. Let them stew for about three minutes and then take them out. Set aside to cool. Leave it in the fridge overnight.
When you want to serve, fill glasses with ice and slice up another peaches. Pour about two tablespoons of the syrup into a glass, fill up with the tea and stir. Top of with some peach slices and serve.