We’ve had some gorgeous spring weather and it’s encouraged me to start cooking my spring lineup of recipes (am I the only one who has recipes for the seasons?). Peach sweet tea is always on my family’s list of favorites and it’s beyond simple, but if you don’t know the right ratio of water: sugar: tea, then it’s no fun at all.
Here’s my fool-proof recipe:
To me, the tea looks light in the glass compared to other iced teas, but I think that’s because of the bulk of the tea is a white tea. You can certainly add more tea bags or let it steep a bit longer, too, if you like a bolder flavor.
This is a summer staple in my refrigerator, and I brew at least two batches a week during the warmer months. I store it in the glass pitcher you see in the photos, and also in the capped milk jugs. Either way, they look pretty when they go straight from the fridge to the table or counter.
My husband loves to mix this with a little bourbon and peach schnapps for a cocktail, too, and it pairs perfectly with this chicken salad recipe. If you throw in a peach slice for garnish, it’s pretty much the perfect drink!
| Metal bottle caddy: HomeGoods |
Where do you fall on the sweet/unsweet tea dilemma? I grew up drinking unsweet (Maryland) but love both…my kids would definitely say sweet. How about you?