Let me tell you, friends—there’s nothing quite like the magic that happens when you combine smoky tea with ripe, juicy peaches. This isn’t just any iced tea; this is the kind of drink that makes you close your eyes after the first sip and whisper, “Oh wow.” Picture this: the deep, campfire-like aroma of Lapsang Souchong tea mingling with the sun-kissed sweetness of peaches, all brightened up with a squeeze of lemon. It’s summer in a glass, with a little extra soul.
Whether you’re lounging on the porch, hosting a backyard cookout, or just need something to beat the heat, this smoked peach iced tea is your new best friend. And the best part? You can tweak it to your heart’s content—more honey, extra smoke, a splash of bourbon if you’re feeling fancy. This drink is as flexible as it is delicious.
Why This Recipe Works
- The smoky tea (Lapsang Souchong) gives it a bold, almost mysterious depth—like drinking a campfire in the best possible way.
- Fresh peaches bring that natural, fruity sweetness, no fake syrups needed.
- Honey or agave keeps things just sweet enough without overpowering the tea’s rich flavor.
- Optional smoked peaches? Oh yes. Because why not take things to the next level?
- Endless variations—serve it straight, fizzy, or spiked. Your call.
The Perks You Didn’t Know You Needed
- No refined sugar—just pure, honest sweetness from fruit and honey.
- Packed with antioxidants (thanks, tea and peaches).
- Mostly hands-off—steep, chill, and let the flavors do their thing.
Essential Ingredients & Tools
Ingredients
- 4 cups water (for brewing a strong, smoky tea concentrate)
- 4 tsp Lapsang Souchong tea leaves (the star of the show—smoky, bold, and unforgettable; substitute with black tea + 1 tsp liquid smoke if unavailable)
- 2 ripe peaches, sliced (the juicier, the better—frozen works if fresh isn’t in season)
- ¼ cup honey or agave (adjust to taste; maple syrup is a solid backup)
- 1 lemon, juiced (for that bright, tangy kick)
Tools
- Medium saucepan (for steeping and simmering)
- Fine-mesh strainer (to keep things smooth; a clean dish towel works in a pinch)
- Muddler or wooden spoon (to smash those peaches like they owe you money)
- Pitcher or large jar (for chilling in style)
- Grill or smoking gun (optional; a stovetop grill pan or broiler works too)
How to Make Smoked Peach Iced Tea
- Steep the Tea Like a Pro
Bring the 4 cups water to a gentle boil, then kill the heat. Toss in the 4 tsp Lapsang Souchong tea leaves and let them steep for 5 minutes—covered, so none of that smoky goodness escapes. Strain it into a pitcher, pressing the leaves gently to get every last drop of flavor.
- Simmer the Peaches Into Submission
In the same pan, combine the 2 sliced peaches, ¼ cup honey or agave, and juice of 1 lemon. Simmer on medium-low for 5 minutes, just until the peaches soften and release their juices. Don’t overcook—you want them tender, not mushy.
- Mash and Strain for Maximum Flavor
Grab your muddler (or a trusty wooden spoon) and crush those peaches against the side of the pan. Strain the mixture into the tea, pressing to extract every bit of peachy goodness. For an ultra-smooth texture, line the strainer with cheesecloth.
- Chill Out (Literally)
Pop the pitcher in the fridge for at least 1 hour (or up to 4 for deeper flavor). Cold temps keep the tea fresh and vibrant.
- Smoke ‘Em If You Got ‘Em (Optional but Awesome)
For next-level smoky flavor, grill the 1 halved peach cut-side down on a medium-hot grill for 3 minutes until they get those sexy char marks. Or, if you’re fancy, use a smoking gun with applewood chips. Sprinkle with 1 tsp brown sugar first for a caramelized crust.
- Serve It With Style
Fill glasses with big ice cubes (they melt slower, keeping your tea strong). Pour, garnish with smoked peach slices and a lemon wedge, and maybe even rim the glass with smoked salt or Tajín for a little extra oomph.
Pro Technique
Toasting the Tea Leaves (Because Why Not?)
Before steeping, toss the 4 tsp Lapsang Souchong tea leaves in a dry skillet over medium heat for 30 seconds, swirling constantly until they smell toasty and amazing. This wakes up their smoky oils, making the flavor even more intense. Just don’t walk away—tea burns fast.
The Double-Smoke Method (For the Obsessed)
Smoke the tea and the peaches separately for layers of flavor. Cold-smoke the tea base with a smoking gun (hickory chips work great), then grill the peaches. The result? A drink so complex, you’ll want to write poetry about it.
Chef’s Wisdom
Peach Wisdom (Because Not All Peaches Are Created Equal)
- Freestone peaches (like Elberta) are your best bet—their pits come out easy, saving you time and frustration.
- Clingstones taste amazing but require more knife skills.
- Underripe peaches? Toss them in a paper bag with a banana overnight—the ethylene gas speeds things up.
- How to pick a perfect peach: Smell the stem end. If it screams “PEACH!” at you, it’s a winner.
Sweetener Secrets
Honey’s floral notes play nice with the smoke, but not all honey is the same. Clover honey is mild; wildflower adds complexity. Agave blends smoothly but lacks honey’s aroma. Pro tip: Sweeten in stages—lightly in the peach syrup, then adjust the final tea to taste. Too much sweetness drowns out the tea’s magic.
Storage & Freshness Guide
- Tea base: Store unsweetened in the fridge for up to 3 days. Add sweetener right before serving to avoid syrupiness.
- Peach syrup: Strain and bottle it separately—it’ll keep for 1 week in the fridge. Or freeze it in small portions for instant peach soda later.
- Smoked peach garnish: They lose their charm after 24 hours, but a quick grill blast can revive them.
Nutrition Profile
This isn’t just delicious—it’s good for you, too.
- Calories: 70 per serving
- Fat: 0g
- Protein: 0.5g
- Carbs: 18g
- Fiber: 1g
Ingredient Variations and Their Impact
- Oolong tea: Swap half the Lapsang Souchong for jade oolong for floral notes.
- Brown sugar syrup: Use dark brown sugar instead of honey for a molasses kick.
- Nectarines: Swap peaches for white nectarines—they’re subtler but just as tasty.
- Herbal twist: Add a couple of bruised basil leaves or a rosemary sprig to the tea while steeping.
- Sparkling version: Top with ginger beer for spice or peach schnapps for a boozy twist.
Perfect Pairings
Complementary Dishes
- Grilled Shrimp Skewers: The tea’s smoke mirrors the shrimp’s char, while the peach cuts through richness. Serve with a side of chili-lime mango for tropical contrast.
- Pulled pork sliders: The tea’s acidity balances the pork’s fat—add a peach BBQ sauce to echo the drink’s flavors.
Drinks
- Bourbon smash: Stir in 1.5 oz bourbon and garnish with a smoked peach slice for a smoky-sweet cocktail.
- Sparkling Lemonade: Mix 50/50 with tea for a peach Arnold Palmer—add lavender syrup for floral lift.
Something Sweet
- Peach Cobbler: The tea’s warmth highlights the dessert’s cinnamon notes.
- Vanilla bean Panna Cotta: Layer with peach gelée for a textural play—serve tea alongside as a palate cleanser.
Smoked Peach Iced Tea: The Ultimate Summer Sip That’ll Make You Forget All Other Drinks
Make the best Smoked Peach Iced Tea with my easy recipe. Bold, smoky, and naturally sweet—perfect for hot days and backyard hangs. Get the recipe now!
Ingredients
For the Tea Base
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4 cups water
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4 tsp Lapsang Souchong tea leaves
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2 ripe peaches (sliced)
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¼ cup honey or agave
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1 lemon (juiced)
For the Optional Smoked Peach Garnish
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1 peach (halved and pitted)
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1 tsp brown sugar
Instructions
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Bring 4 cups water to a gentle boil, then remove from heat. Add 4 tsp Lapsang Souchong tea leaves and steep for 5 minutes, covered. Strain into a pitcher.01
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In the same pan, combine 2 sliced peaches, ¼ cup honey or agave, and juice of 1 lemon. Simmer for 5 minutes until tender.02
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Mash peaches, then strain mixture into the tea. Chill for at least 1 hour.03
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Optional: Grill or smoke 1 halved peach with 1 tsp brown sugar for garnish.04
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Serve over ice with smoked peach slices and lemon wedges.05
