Description
A refreshing Peach Hibiscus Tea made with homemade peach syrup and hibiscus tea concentrate. Perfect for summer parties, brunch, or a relaxing afternoon treat.
Ingredients
Scale
- 4 ripe peaches, pitted and chopped
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 cup dried hibiscus flowers
- 4 cups water
- 1/2 cup granulated sugar (adjust to taste)
- Ice cubes
- Peach syrup (2-3 tablespoons, adjust to taste)
- Hibiscus tea concentrate (1/4 – 1/2 cup, adjust to taste)
- Sparkling water or regular water (to top)
- Peach slices or hibiscus flowers for garnish (optional)
Instructions
- Prepare the Peaches: Wash, pit, and chop the peaches into roughly 1-inch pieces.
- Combine Ingredients in a Saucepan: In a medium saucepan, combine the chopped peaches, granulated sugar, water, and lemon juice.
- Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce heat to low and cook for 20-25 minutes, or until peaches are very soft and the syrup has thickened slightly. Stir occasionally.
- Strain the Syrup: Remove from heat. Place a fine-mesh sieve over a heat-proof bowl. Pour the peach mixture into the sieve, allowing the syrup to drain. Press on the peaches to extract as much syrup as possible. Discard the peach pulp (or save for another use).
- Cool and Store: Let the peach syrup cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 weeks.
- Combine Water and Hibiscus Flowers: In a medium saucepan, combine the water and dried hibiscus flowers.
- Bring to a Boil, then Simmer: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes.
- Add Sugar: Remove from heat and stir in the granulated sugar until dissolved. Adjust the amount of sugar to your liking.
- Steep and Strain: Let the hibiscus tea steep for another 10-15 minutes. Then, strain the tea through a fine-mesh sieve or cheesecloth to remove the hibiscus flowers.
- Cool and Store: Let the hibiscus tea concentrate cool completely before transferring to an airtight container. Store in the refrigerator for up to 1 week.
- Fill Glass with Ice: Fill a glass with ice cubes.
- Add Peach Syrup: Pour 2-3 tablespoons of peach syrup into the glass. Adjust to taste.
- Add Hibiscus Tea Concentrate: Pour 1/4 – 1/2 cup of hibiscus tea concentrate into the glass. Adjust to taste.
- Top with Sparkling Water or Regular Water: Top the glass with sparkling water or regular water, leaving a little room at the top.
- Stir Gently: Gently stir the mixture to combine.
- Garnish (Optional): Garnish with peach slices or hibiscus flowers, if desired.
- Enjoy!
Notes
- Use fresh or frozen peaches for the peach syrup.
- Adjust the amount of sugar in both the peach syrup and the hibiscus tea concentrate to your liking.
- Experiment with adding fresh herbs to the peach syrup or hibiscus tea concentrate. Mint, basil, or rosemary would all be delicious additions.
- For an adult version, add a shot of vodka, gin, or rum to the drink.
- Infuse the sparkling water or regular water with fruit or herbs before adding it to the drink. Cucumber, lemon, or mint would all be great choices.
- Make the peach syrup and hibiscus tea concentrate ahead of time and store them in the refrigerator.
- For a thicker, more intensely peach-flavored drink, blend a portion of the cooked peaches (before straining) into a puree and add it back to the syrup.
- Instead of making a tea concentrate, you can create a hibiscus simple syrup. Use equal parts water and sugar, add the hibiscus flowers, and simmer until the sugar is dissolved and the syrup is infused with hibiscus flavor. Strain and store.
- Add a pinch of ground ginger or a cinnamon stick to the peach syrup while it’s simmering for a warm, spiced flavor.
- Add the zest of an orange or lime to the peach syrup for a brighter, more complex flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes