August is my favorite peach month. The peaches are sweeter and you can easily find freestone peaches. Clingstone are fine to eat out of hand but extremely frustrating when you cook with them and have to slice them up.
Since this is made with fresh fruit you will want to drink it within a day or two.
Iced Peach Tea
Makes approximately 2 quarts
1 cup granulated sugar
9-1/2 cups water, divided
3 large fresh peaches
2 - one quart tea bags
In a medium saucepan combine the sugar and 1-1/2 cups of the water. Bring to a boil over medium heat.
Wash peaches and slice (keep skin on). Add peach slices to boiling sugar water. Lower heat and simmer for 40 minutes.
Boil remaining 8 cups water and add tea bags to make 2 quarts tea; set aside.
Pureé the peach mixture in a blender until smooth. Press through a fine mesh strainer.
Add 1-1/2 quarts of the black tea to the peach pureé. Stir and if you want the tea thinner you can add more of the tea; purely a personal preference.
Place in refrigerator until cold. Give the tea a stir prior to pouring over a glass of ice. Garnish with a mint leaf or a thin slice of peach.