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Raspberry Peach Iced Tea Lemonade
Sweet peach puree, red raspberries, black tea, and fresh squeezed lemonade all mixed up in one cold, cool, and utterly refreshing Summertime beverage.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
1
Large Pitcher; about 8 cups
Course:
Drinks
Cuisine:
American
Ingredients
For the Raspberry Peach Nectar:
- 1 pound peach fresh, ripe
- 3-4 cups water
- 2 cups raspberries fresh
For the Lemonade:
- 1 cup lemon juice fresh squeezed, about 8 large lemons
- 2 tablespoons confectioners' sugar optional
For the Iced Tea:
- unsweetened tea Snapple brand, 4 bottles, 18.5 oz each
- 1 cup raspberries fresh
- 1 cup peach sliced
Instructions
To make the Raspberry Peach Nectar:
- Bring 3-4 cups of water to boil in a medium-sized stock pot or sauce pan (you want enough water to be able to easily submerge the peaches). Once boiling, carefully dip each peach into the water and leave them there until the skin becomes soft and begins to loosen from the flesh. Using a slotted spoon remove from the peaches from the boiling water and place them in a large bowl of ice cold water; this will stop the cooking process. Once cool to the touch, peel the peaches, remove the pit and cut into slices.
- Place the sliced peaches, raspberries, and 1 cup of water in a blender; pulse until smooth.
- Strain the liquefied raspberry/peach mixture through a sieve. Store the nectar in a sealed jar or container in the refrigerator until ready to use. Can be made up to 2 days in advance.
Cup of Yum
For the lemonade:
- Using a citrus juicer or manual squeeze tool juice lemons until you have one full cup of juice. Pour this juice into a large pitcher. Stir in the sugar, if using.
To assemble:
- In a large pitcher or punch bowl combine the iced tea, lemonade, and nectar. Stir well to combine, and taste. If the taste is too sweet, add more lemon juice; if the taste is too tart, add more nectar. Pour into glasses with ice and garnish with extra raspberries and peach slices.