Mitzie Mee Shop - Free standard shipping on orders over $65 - otherwise shipping is $6
Recipe: Sparkling iced tea with peach and raspberries
Iced tea season is back, so I thought I would share this recipe for sparkling iced tea, packed with fresh peach and raspberries, and perfect for a hot summer day.
Try to make the tea base a day in advance, and chill it overnight in the fridge. This allows the flavors to mingle and get to know each other, resulting in a somewhat smoother taste. If you’re in a hurry, though, you can just make a strong pot of tea and chill it quickly with ice cubes. Just remember that the ice will water the tea down a bit, so the tea flavor might not be as strong.
The iced tea looks its very best, when served up in a big mason jar, but a glass pitcher works just as well. You can use any kind of tea as a base. Black, green, white – it’s all good, but if you’re after a truly peachy and delicious flavor, try the Delta Peach Yaupon Holly Tea from Yazoo Yaupon.
Recipe: Sparkling iced tea with peach and raspberries
1
jar (34 oz) + 2 refillsIced tea season is back, so I thought I would share this recipe for sparkling iced tea, packed with fresh peach and raspberries, and perfect for a hot summer day.
Keep the screen of your device on
Ingredients
34 oz chilled tea
1-2 tablespoons honey or sugar (optional)
6-8 raspberries
1 peach
sparkling water
Directions
- Brew a pot (34 oz) of your favorite tea. Let the tea steep until it is a strong as possible, but without getting bitter. Usually, that would be 10 minutes for black tea and 30 minutes for Yaupon Holly tea.
- Add honey or sugar (Optional). Make the tea a little sweeter than you normally would, as it will be diluted by the ice cubes and the sparkling water. Stir until the honey or sugar is completely dissolved.
- Let the tea chill in the fridge overnight, or chill with ice cubes.
- Cut ¾ of the peach into small pieces. Cut ¼ of the peach into paper-thin slices for decoration.
- Chop the raspberries coarsely.
- Stick the paper-thin slices to the inside of the jar.
- Fill ⅓ of the jar with ice cubes.
- Add the peach and the raspberries.
- Fill half of the rest of the jar with tea.
- Top up with sparkling water.
Recipe Video
Latest Recipes
-
Last summer, I got together with Tina from Hungry Birds Eats and Rebecca from Spread-mmms for some wine and cheese. We had a nice camembert from Murray’s Cheese sitting in…
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe that Tina and I came up with next time you’re craving something sweet.…
-
Kick-start your morning with a delicious twist on a classic dessert. Tina and I came up with this recipe last summer, turning a traditional dessert into a nutritious, energizing breakfast…
-
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using…
-
There’s something truly cozy and very nostalgic about pebernødder (translates to pepper nuts), a kind of spice cookies that we eat throughout the holiday season in Denmark. In Denmark, pebernødder is usually…
-
A couple of years ago, dalgona coffee was huge, but only a few people knew about the candy that the coffee got its name from. Then the Netflix show Squid Game came,…
Latest Recipes
-
Ichigo daifuku is a beloved Japanese treat that combines the chewy goodness of mochi with the sweet, juicy bite of fresh strawberries. While traditional daifuku, made from sticky rice dough…
-
I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met…
-
Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great…
-
Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which…
-
This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way…
-
My parents’ old neighbor Katte makes some really good, candied almonds. They are nice and shiny, covered in a thin layer of sugar, and it is completely impossible to stop…
Recipes
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced…
-
Refreshing and chilled in the summer, and warm and soothing in the winter, this lemongrass tea can be enjoyed both hot and cold, and I still haven’t decided which version…
-
Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. The stuffed eggs…
-
Here’s my take on the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History, which is…
-
Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes,…
-
Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented…
Travel Blog
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com