Peach and rosemary ice tea

Peach and rosemary ice tea


Prepare the peach syrup

Wash the peaches thoroughly and remove the stones. Chop one of the peaches into small cubes then coarsely dice the remaining peaches and add them to a pan with the sugar and rosemary. Leave to caramelise then pour in 400 ml water. Leave to simmer for at least 15 minutes until the liquid becomes a thick syrup.


Boil the tea

Add the black tea to the remaining water, bring to the boil then leave to infuse for 3 minutes. Then, strain the tea through a sieve and put it in the fridge until further use.


Finish the ice tea

Strain the peaches through a sieve, catching the syrup in a jug. Add the black tea and stir well. Fill two glasses with crushed ice and add the small peach cubes. Pour the ice tea on top and garnish each glass with a sprig of rosemary.

Serves 2


  • 400 g peaches
  • 150 g Muscovado sugar
  • 3 sprigs of rosemary
  • 1 l water
  • 5 tbsp Darjeeling tea (loose)
  • 80 g ice cubes

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