White Peach Purée Iced Tea

Use Purée White Peach, Frozen, Boiron (1kg) to make this recipe. White peach purée gives iced tea fuller fruit flavour than syrup while letting you control sweetness. Jasmine tea is delicate enough to support the peach without dominating it.

At a glance

• Yield: 6
• Preparation: 10 minutes
• Cooking: 5 minutes
• Chilling or freezing: 2 hours

Purée White Peach, Frozen — Boiron (1kg)

£15.23

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Ingredients

• 300g white peach purée, thawed and chilled
• 1 litre water
• 4 jasmine tea bags
• 60ml lemon juice
• 50ml sugar syrup, plus more to taste
• Ice
• Lemon slices, optional

Method

1. Bring 500ml water just to the boil, remove from the heat and steep the tea bags for the packet's recommended time.
2. Remove the tea bags and add the remaining cold water. Cool, then refrigerate until chilled.
3. Whisk the peach purée with lemon juice and 30ml sugar syrup.
4. Combine with the cold tea, taste and add more syrup only if needed.
5. Serve over ice and stir the jug occasionally because natural fruit solids may settle.

Why this recipe works

Brewing a concentrated tea base avoids dilution once cold water and fruit are added. Purée contributes texture and aroma, so less added syrup is needed than in a flavoured bottled tea.

Practical tips and variations

• Do not over-steep jasmine tea or it may become bitter.
• Chill before adding ice to limit dilution.
• For sparkle, replace 300ml of the cold water with sparkling water at serving time.

Serving and storage

Keep covered in the fridge for up to two days. Stir before pouring and add ice only when serving.

Frequently asked questions

Can I use black tea?

Yes. Choose a light black tea and watch the steeping time so tannins do not overwhelm the peach.

Why does the purée settle?

Fruit solids naturally sink over time. Stir the jug before each round of serving.

Can I make it without sugar syrup?

Yes. Taste the purée and tea together first; ripe peach flavour may need little or no extra sweetness.