One of the best things about summer is thirst! Yes, thirst! In general I am a pretty “thirsty” person and tend to have water with me at all times. But during summer I love switching up my water routine with iced coffee, tea, lemonades, and fruit/herb infused waters. I recently fell in love with cold-brewed coffee, something I’ve been doing with tea for some time simply due to convenience. I stick tea in a pitcher, plop it in the fridge, and in a few hours I have perfect, cold tea to pour over ice. During the summer I like to add fruits to enhance the flavor and because stone fruits are at peak season I picked those for this recipe. The fruit adds a sweet, and surprisingly distinctive, flavor that is just perfect for summer.
*Try to pick fruit that is ripe, but not overly ripe and so squishy that it disintegrates in the water.
*If you like your tea sweetened, you can add agave or rock sugar (I love this stuff!) with the fruit and it will sweeten as it brews. If you prefer table sugar, you can also just stir some into your glass before drinking.
*I generally use black tea in my iced tea, but any type of tea works for cold brewing! I’m a big fan of Teavana, if you’re looking for some new tea options.
- 1 peach, sliced into wedges
- 1 plum, sliced into wedges
- 8 tea bags or equivalent of loose tea
- Cold, filtered water
- Sweetener, optional
Place the sliced peach and plum into your pitcher.
Fill the pitcher with water and add the tea. You can also add sweetener at this point if you like. If you use tea bags with stringed tags, simply cut those away.
Brew in the fridge for at least 2 hours. Serve over ice and enjoy!