Peach and rosemary iced tea

Peach and rosemary iced tea

Total: 3 hr 5 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 39 kcal
, Carbohydrate: 9 g


2 litres


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Peach syrup

2 dl water
150 g sugar
400 g peaches, cut into cubes

Iced tea / mocktail

1 ½ litres water
2 bags Earl Grey-tea
2 sprigs rosemary
1 lemon, use only the juice (approx. 50 ml)
1 peach, cut into wedges
4 sprigs rosemary
ice cube
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How it's done

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Peach syrup

Bring the water and sugar to the boil in a pan, stirring occasionally. Add the peach, cook for approx. 10 mins. Remove the pan from the heat, cover and leave to infuse for approx. 1 hr. Strain the syrup (yields approx. 350 ml).

Iced tea / mocktail

Bring the water to the boil, remove the pan from the heat, add the teabags and rosemary, cover and leave to steep for approx. 15 mins. Remove the tea bags and rosemary. Add the peach syrup and lemon juice, leave to cool, then chill for approx. 1 hr. Serve the iced tea with peach slices, rosemary and ice cubes.

Good to know
Tip: The strained peach cubes are perfect for serving as a compote with yoghurt.
Prepare: Prepare the peach syrup approx. 1 day in advance, cover and keep in the fridge.

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