Science has proven smell can trigger memories better than other senses, and I believe it if for no other reason than smelling and drinking peach tea takes me on a time warp to any time I've ever been to the Lexington Peach Festival. If I close my eyes while smelling and tasting this tea, I feel that unavoidable sweaty, hot feeling, hear the sounds of kids laughing and some little garage band's guitar strumming in the distance. I can see the field of grass, burnt yellow by the hot summer sun, and I can even see in my mind the same vintage cars at the festival's car show (the same ones that showed up every single year).
But for me, the only and I mean ONLY reason to go to the peach festival is for the peachy good treats. There's peach tea, peach slush, peach cake, peach pie, peach cobbler, peach ice cream, peaches just... and probably even more.
I say the only reason to go is for the goodies and that's because it's always held on July 4, no matter what day of the week that falls on. Saturday, Sunday, Tuesday, who cares? This year unfortunately, there was no Peach Festival, so even though I haven't been in about 10 years, we all had to skip on sweating while waiting in line for peach ice cream. But now that I've got the peach tea recipe down, there's the peach slush and peach ice cream left to go before I can retire going to the festival.
Peach Sweet Tea
Ingredients
- 5 ripe peaches
- 1 cup water
- 1 cup white sugar
- 6 black tea bags
- 1.7 liters water
- ice
- peach slices and mint springs for garnish optional
Instructions
- Peel or slice most of the skin off of the 5 peaches and remove the pit. Don't worry about being super precise with removing every bit of skin. Also remove any bruised areas and discard.
- Slice the peach flesh into smaller chunks and place in a medium sized pot.
- Add the sugar and water, and place on the stove. Bring the mixture to a boil.
- Once boiled, turn the heat down to a simmer and use a potato masher to break down the peaches. After the peaches are pretty pulpy, remove from heat and set aside for 20-30 minutes to steep.
- While the peaches are steeping, use an electric tea kettle to bring 1.7 liters of water to a boil (Or use a regular pot on the stove if you prefer).
- Place teabags in a gallon pitcher. Once the water has boiled, pour it over the teabags. Let steep for 5 minutes.
- Remove the teabags, and when the peach mixture is ready, use a mesh colander set over the gallon pitcher (or do this over a mixing bowl depending on the size of your equipment) and pour the peach mixture into the colander.
- Let the peach syrup drain into the tea, and use a wooden spoon to help mash more peach liquid out of the pulp. Discard pulp.
- Stir well, and add ice to fill the rest of the gallon pitcher. Serve when cooled, with a peach slice and sprig of mint if you like!
But like coffee preferences, sweet tea is very personal. Some may want their tea stronger and will add more teabags. Others may want their tea less sweet and will add less sugar or more water to compensate. This is just a base recipe, so if you are a sweet tea drinker, you'll be more able to easily identify the changes you'll want to make when creating this recipe in your own kitchen. Anyone who isn't a regular sweet tea drinker, start here and see where your tastebuds lead you.
One of my favorite parts of making this recipe, which I've done about once a week since late June, is that my hands smell amazing afterwards. That light, peachy perfume just hangs out even after you've washed your hands and reminds you to go pour another glass of this perfectly sweetened, caffeinated peachy goodness.
Want more peach recipes? Try peach upside down cake, and rosewater bellinis, two other perfect ways to showcase this fantastic fruit — and remember South Carolina is the biggest peach producer, not Georgia!
