I guess I should offer my apologies to all who despise peaches.
Because it’s looking more and more like my site will become an ode to summer peaches over the next few weeks.
Right now, peaches are at the peak of their season, at the peak of their sweet and juicy flavor, and constantly on sale at the grocery store.
So I’ve been snapping them up left and right and putting them in everything.
Like this peach mango iced tea.
I love peach tea, but I was looking at the ingredients in my favorite brand.
It’s made with things like: Peach Concentrate, Sucralose, Ascorbic Acid, Acesulfame Potassium.
I try to eat fresh, whole foods and then drink that?
So I tried a homemade version, and it really is delicious.
I find that adding fresh fruit to your iced tea adds that hint of flavor and sweetness, so you don’t feel the need to add tons of sugar or artificial sweetener.
I’m a big fan of tea, but even Meat-and-Potatoes-Guy, who gets by in life without an addiction to caffeine (how is this possible?), loves this iced tea.
Here is everything you need to make your homemade iced tea.
Begin by heating 12 cups of filtered water in a large saucepan over high heat.
When the water just begins to boil, remove it from the heat and steep 5 or 6 (depending upon how strong you like your tea) White Tea bags for about 5 minutes.
Studies suggest that White Tea may have the highest levels of ECGC (a powerful antioxidant) as compared to all other types of tea like Green or Black tea.
And these antioxidants have been shown to provide huge health benefits: fighting signs of aging and wrinkles, helping speed metabolism, and protecting against a wide range of cancers.
Allow the tea to cool to room temperature.
Time Saver: Since the saucepan will work to keep the water hot as long as possible, transferring the tea to a large mixing bowl can help speed up cooling.
Meanwhile, prepare the peaches.
Cut a peach in half.
Your knife will hit a pit in the center, just keep rotating your knife around the peach, cutting around that pit.
Twist each of the two halves in opposite directions, pulling apart the two halves.
Use a small pairing knife to carefully cut under and around the pit, removing it.
Cut out any rough, tough spots surrounding the pit too.
Then place one half flat-side-down on the cutting board for stability and chop it up.
Add some thawed frozen chopped mango to a mixing bowl.
Also add the chopped peaches.
Then sprinkle some sugar all over the fruit and let this sit while the tea is cooling.
The sugar will work its magic, softening the fruit and pulling out some of their sweet juices.
When the tea has reached room temperature, pour the fruit (along with any juices) into a large pitcher.
Then ladle in the white tea.
Next, add a bit of sugar.
How much sugar you add will depend upon how sweet you like your iced tea.
But I find just 1/4 cup is enough because the fresh peaches and mango add such a tasty hint of flavor and sweetness.
Stir, then allow the tea to chill in the fridge, or serve over ice.
What you’ll end up with:
the tonic for your mid-July, tired-of-plain-old-water thirst.
This iced tea is light and really fresh tasting.
The hint of sweet mango and peach is very nice with the white tea.
It’s very low in calories (about 32 calories per serving).
And also completely fresh, whole, all-natural, and antioxidant-filled.
Here’s the complete, printable recipe for Peach Mango White Iced Tea:
- Serving size: 8
- Calories: 32
- Fat: 0
- Saturated fat: 0
- Trans fat: 0
- Carbohydrates: 8.3g
- Sugar: 8.3g
- Sodium: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Inactive: 45 minutes
Prep: 5 minutes
Cook: 5 minutes
Yield: 8 servings (1 serving is about 1½ cups)
- 12 cups purified water
- 5-6 White Tea bags
- 2 peaches, pitted and diced
- 1 cup chopped frozen mango, thawed
- 1 tablespoon plus ¼ cup granulated sugar
- Boil the 12 cups of water in a large saucepan or stock pot. Remove from the heat.
- Steep the white tea bags about 5 minutes, then discard tea bags. Transfer tea to a large mixing bowl. Allow the tea to sit until it cools to room temperature, about 45 minutes.
- Meanwhile, to a small mixing bowl, add the chopped peaches, thawed mango, and 1 tablespoon sugar. Allow the fruit to macerate, or sit until it's softened and formed juices.
- Transfer the fruit with juices to a large pitcher. Pour the cooled tea into the pitcher. Add ¼ cup sugar. Using a large wooden spoon, stir to combine.
- Chill in the refrigerator and serve over ice.