There is nothing more refreshing to a Southerner than iced tea, especially on a hot summer day. Combine it with peaches and mint and this is a good porch-sipping beverage!–Belinda Smith-Sullivan

Peach Iced Tea FAQs

Can this be made unsweetened, or made with Stevia instead?

Of course. Make this tea to suit your tastes and dietary preferences. For unsweetened tea, omit the sweetener altogether, and let those fresh peaches be the subtle sweetness. To make this tea with Stevia or Splenda, follow the simple syrup recipe in the ingredients list below, but use your sugar substitute instead of regular sugar.

What can I substitite for peaches?

Nectarines, plums, raspberries, blueberries, any sort of juicy, sweet fruit or berry, really.

What type of tea should I use for iced tea?

Most iced teas are made from black tea, but you can brew iced tea with anything you like. If you’re sticking with black teas, Assam, Ceylon, Nilgiri, Darjeeling, and Earl Grey are good options.

Two glasses of peach iced tea with mint leaves and peach slices for garnish.

Peach Iced Tea with Mint

5 from 1 vote
This easy summer sipper is made using tea leaves, fresh peaches and mint leaves, and is sweetened with simple syrup.
David Leite
Servings8 servings | 2 quarts
Calories60 kcal
Prep Time8 minutes
Chill Time1 hour 50 minutes
Total Time2 hours


  • 1 bunch fresh mint sprigs, divided
  • 2 quart-size tea bags or 8 regular tea bags
  • 4 peaches, sliced, plus more slices for garnish
  • 2 quarts water
  • Simple Syrup, to taste
  • Ice


  • Place half of the mint sprigs, the tea bags, and the peach slices in a heat-resistant half-gallon pitcher.
  • In a large saucepan over medium-high heat, bring the water to a boil, then pour it into the pitcher. Let steep for 10 minutes.
  • Remove the mint and tea bags, discard. Let the tea cool completely, then cover and refrigerate until ready to serve. Strain the iced tea through a fine mesh sieve.
  • To serve, pour the tea into ice-filled glasses, add a few peach slices, sprinkle over a little bit of the remaining mint leaves, and stir in syrup to taste.
Southern Sugar

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Serving: 1 glassCalories: 60 kcalCarbohydrates: 15 gProtein: 1 gFat: 0.2 gSaturated Fat: 0.01 gMonounsaturated Fat: 0.1 gSodium: 28 mgFiber: 1 gSugar: 14 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Belinda Smith-Sullivan. Photo © 2021 Kate Blohm. All rights reserved.

Recipe Testers’ Reviews

A glass of peach iced tea with min springs and a peach on the side.

I was in the process of boiling water to make tea for my kombucha when I came about this peach iced tea recipe. The photo looked so refreshing!

I happened to have a basket of fresh local peaches and a new batch of peppermint peaking in my garden. Needless to say, my “bucha” tea was postponed.

In 15 minutes, I had one cup of simple syrup and two quarts of orange pekoe tea. I used 12 grams of tea, (6 tea bags) and 4 grams of fresh peppermint. My mint was young and the sprigs were small so I had 15 leaves. I also didn’t use the tied cheesecloth method for infusing as I have several infusers that were appropriate.

I had started slicing a peach, then realized I was not going to need it until my brew was chilled. That gave me the idea to experiment with the cut peach as a simple syrup flavouring. I removed 1/2 cup of the simple syrup and added 40 grams of chopped peach and chilled.

When it came to flavouring and garnishing the iced tea, I followed the recipe. Each glass of the iced tea needed 1 to 2 teaspoons of the simple syrup. This part is really an individual preference. Not surprisingly, the simple syrup with the cut peach gave the peach flavour in the tea a boost before floating the fresh peach slices.

Both methods were delicious with just a hint of mint and peach in a robust tea flavour. For an extra hit of peach, I would recommend flavouring the simple syrup. Say “Cheers!” with this super clean, peachy, and refreshing iced tea!

This was an amazing, refreshing homemade peach iced tea. I really like that you can adjust the sweetness for each person. This is a great, non-alcoholic option for parties that will be sure to wow.

Full disclosure: I turned this Southern Belle of an afternoon refresher into a rather spirited cocktail.

I’m not a tea drinker, hot or iced, but the picture looked so pretty that I thought I’d give it a try. Next thought: would it hurt to enhance this beverage with a big swoosh of bourbon and a smaller swoosh of Créme de Pêche liqueur? It turns out that those small tweaks may turn me into an iced tea drinker yet…

The peach iced tea with mint was a refreshing treat on a hot summer day. The recipe is simple and fool-proof. Flavors were enriched by the mint infusion.

This is a pretty rendition of a primarily mint iced tea that could be served at any time one considers to be teatime (for us, pretty much all the time!), and/or as the iced tea option at a bbq, picnic, potluck, or other summertime gathering.

As we are pretty straightforward tea drinkers, the addition of simple syrup seemed extraneous to us, so we added none. Additionally, we are not big ice in drinks folks, so we did not pour into ice-filled glasses, but rather drank the pre-chilled tea with the mint and peach slice garnishes from the fridge sans ice.

Tasty, flavorful, uncomplicated, and a little gussied up, all positive features for a black iced tea beverage. We did wonder about the option of using a peach flavored black tea to pump up the peachiness if a more fruity tea was desired, though we were quite happy with this tea recipe as written.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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