Peaches and summer just go together. When I canned peach slices, I kept the syrup for making this tea, but you can make your own without canning.
To make 2 pints of peach syrup you will need: 4 cups water, 2.5 cups sugar, and 5 very ripe diced peaches.
Put all ingredients in heavy pot and simmer for 20 minutes, squishing the peaches to remove juice.
At this point you could cool and strain it, but I let mine cool, then set overnight in the fridge.
I simmered it again (can you tell I wanted a really peachy syrup?), strained it, then put it in the fridge.
Don’t toss the strained peach bits, you can stir them into plain yogurt or add them to a smoothie.
To make a really good peach tea, add this syrup to unsweeted tea. I like a 1:4 ratio of syrup to tea.
I suppose I could get really fancy and freeze it as cubes.
Any other ideas? Do you like the idea of peach tea or are you a purist? Or are you maybe completely confused because “tea” is only a hot beverage to you?