Peach-Thyme Sweet Tea
Back to Recipes & MoreIngredients
- 2 cups (260 g) ripe peaches, pits removed, sliced into ½-inch chunks
- 1 cup (250 ml) water
- 1¼ cup (271 g) Redpath® Golden Yellow Sugar, packed
- 5 sprigs (2 g) fresh thyme, washed and patted dry
- 10 cups (2500 ml) water, divided
- ¼ tsp (1 g) baking soda
- 10 (about 32 g) black tea bags
- Peach slices
- Fresh thyme
- Lemon slices
Equipment
Paring knife
Cutting board
Scale OR dry measuring cups
Liquid measuring cups
Measuring spoons
Small heavy-bottomed saucepan with lid
Heatproof spatula
Medium-heavy bottomed saucepan
Fine-mesh sieve
Large pitcher OR airtight containers (x 2)
Glasses
Instructions
Step 1
In a small heavy-bottomed saucepan, combine peaches, water, and the Redpath® Golden Yellow Sugar. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.
Step 2
Reduce heat to medium-low and simmer for 10 minutes or until peaches begin to soften. Add the thyme halfway through the simmering process. Gently stir periodically.
Step 3
Remove from heat. Cover and allow flavours to meld; 15 minutes.
Step 1
Meanwhile, in a medium heavy-bottomed saucepan, bring 5 cups (1250 ml) of water to a boil. Remove from heat and stir in the baking soda. Submerge the tea bags into the hot water. Steep for 15 minutes, flipping the tea bags halfway through to ensure a full extraction. Remove and discard the tea bags.
Step 2
Strain the peach simple syrup through a fine-mesh sieve into the saucepan of tea. Gently press down on the peaches to extract as much juice as possible (see Chef’s Tips).
Step 3
Stir well. Divide the tea base into 2 large pitchers or airtight containers. Stir 2½ cups (625 ml) of water into each of the containers (see Chef’s Tips). Place into the fridge to chill completely; at least 3 hours to overnight.
Step 4
Stir and pour the chilled sweet tea into glasses filled with ice. Garnish with a slice of peach, a sprig of thyme, or a slice of lemon, if desired. Serve immediately.
