Recipe: Peach-Raspberry Iced Tea

By Norah Al Eisa

Somedays it’s a bit too hot for hot tea or coffee, but that doesn’t mean you have to give up on caffeine completely.

Try this recipe for peach and raspberry ice-tea, perfect for any day of the summer.


  • 8 cups of water
  • Three tablespoons of loose-leaf tea or six tea bags (you can use white, green or black tea, depending on your preference)
  • 4 ripe peaches, sliced
  • 1 cup of fresh raspberries


  • Bring 8 cups of tea to a simmer, and then remove from the heat.
  • Add the tea of your choice.
  • Steep for about 4 to 5 minutes. Avoid steeping it for too long as that tends to make it bitter.
  • Leave the tea to cool completely. Once it is cooled, mix it with the ice, peaches, and raspberries in a pitcher.
  • Before serving, allow the tea to infuse with the flavors for at least 1 hour. 

Note: If you prefer your iced tea sweetened, add the sugar while the water is still hot.

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