Summer practically drips from this drink — think backyard brunches and late afternoons where the sun hangs on a little too long. I love making this Bellini Peach Raspberry Iced Tea for warm-weather gatherings because it tastes like sunshine in a glass: sweet, slightly tart, and fizz-kissed if you want to make it fancy. I mash ripe peaches until they blush, muddle raspberries until their perfume fills the kitchen, and steep black tea so it’s bold but not bitter. Whether you serve this mocktail to kids or add a splash of bubbly for adults, it drinks like summer and looks like a party, with peaches the color of sunset and ruby raspberry streaks running through the ice.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (+ 1 hour chilling)
Why This Recipe is Awesome
This Bellini Peach Raspberry Iced Tea blends bright fruit sweetness with the comforting backbone of strong tea — it’s refreshing, pretty, and so easy your blender gets all the applause. The texture plays between silky peach puree and little raspberry seeds for crunch; the taste balances floral peach, tart raspberry, and the tannic warmth of black tea. Bonus: it’s versatile — mocktail, cocktail, or kid-friendly juice — and it looks stunning in a pitcher. It’s so simple even your most distracted friend can pull it off.
Ingredients
For the Main Dish:
- 6 ripe peaches (about 2 1/2–3 cups peach flesh, peeled and sliced) — or 16 oz peach nectar if short on time
- 1 cup fresh raspberries (or frozen, slightly thawed)
- 6 cups water, divided
- 4 black tea bags (or 2 tbsp loose-leaf black tea)
- 1/2 cup granulated sugar (adjust to taste; substitute honey or maple if you prefer)
- 1/2 cup cold sparkling water or club soda (optional for fizz)
- Ice, plenty — I like large cubes or a tray of frozen peach slices)
- Fresh mint sprigs and peach slices for garnish
- Optional: 6 oz Prosecco or sparkling wine (for an adult Bellini touch)
For the Sauce / Garnish (if applicable):
- Optional raspberry simple syrup: 1/2 cup raspberries + 1/2 cup sugar + 1/2 cup water simmered for 5 minutes then strained
How I Make It
Step 1:
Make the peach puree: pit and slice the peaches, then toss them into a blender with about 1/4 cup water. Blend until smooth and silky. If your peaches don’t smell like perfume and taste like summer, add a teaspoon of lemon juice to brighten them. If you’re using peach nectar, skip the blender and pour a cup straight in.
Step 2:
Steep the tea: bring 4 cups of water to a boil (212°F) and pour it over the black tea bags in a heatproof pitcher. Steep for 4–5 minutes — short enough to avoid bitterness, long enough for a nice, tannic backbone. Remove the bags and add the sugar while the tea is hot, stirring until it dissolves. Let the tea cool for 10 minutes.
Step 3:
Muddle the raspberries: in a small bowl, press 1 cup raspberries with a fork or a muddler until they release their juices and smell floral and tart. If you like a smooth drink, strain the seeds through a mesh sieve into the tea; if you love texture, dump them in whole.
Step 4:
Mix and chill: pour the peach puree into the cooled tea, add the muddled raspberries (or strained syrup), and stir. Taste and adjust sweetness with more sugar or honey. Add the remaining 2 cups cold water to dilute to your preferred strength. Chill the pitcher for at least 1 hour — the flavors meld and the color deepens into a gorgeous sunset gradient.
Step 5:
Serve: fill glasses with ice (I love using frozen peach slices instead of plain ice to avoid dilution), pour the tea about two-thirds full, then top each glass with a splash of sparkling water or a swirl of Prosecco for adult guests. Garnish with a mint sprig and a thin peach slice. Listen to that fizz — summer in a sip.
Pro Tips
- Use very ripe peaches for the best peach flavor; if they feel like a rock, let them ripen on the counter a day longer.
- If you worry about bitterness, remove the tea bags at 4 minutes and taste; you can always steep another 30 seconds if needed.
- Freeze some peach slices in a tray for pretty, flavorful ice cubes that won’t water down the drink too fast.
- Want a super-clear drink? Strain both the peach puree and raspberry mash, but keep a small bowl of unstrained fruit to drop into glasses for texture.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap black tea for green tea for a lighter, grassier flavor (reduces tannins and bitterness).
- Use peach nectar instead of fresh peaches if you’re short on time — it yields a smoother, sweeter drink but loses a bit of fresh texture.
- Replace sugar with honey or maple syrup — the flavor shifts toward floral or caramel notes; dissolve honey in warm tea for best results.
- Dairy-free by default — this recipe contains no dairy. For a creamier twist, swirl in a splash of coconut cream (not for purists).
Variations & Tips
- Adult Bellini: top each glass with a 1 oz pour of Prosecco or sparkling wine.
- Herbal twist: add a handful of fresh basil or thyme while chilling for an herbal perfume.
- Spicy summer: drop in a few slices of jalapeño while muddling raspberries for a spicy-sweet kick.
- Frozen slush: blend the chilled mixture with ice for a peach-raspberry iced tea slushie.
- Kid-friendly punch: omit the bubbles and serve over fun-shaped ice with gummy fruit for a party hit.
- Low-sugar: reduce sugar to 2 tbsp and sweeten with a little stevia or monk fruit if needed.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the tea, peach puree, and raspberry mash, then chill for up to 24 hours. Add sparkling water or Prosecco just before serving so you don’t lose the fizz.
- Can I double the recipe?
- Sure thing. Use a larger pitcher and adjust chilling time — a bigger volume takes a bit longer to get cold. Keep the same fruit-to-tea ratio for consistent flavor.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- For drinks, “done” means balanced flavors. Taste for a bright peach note, a tangy raspberry edge, and a pleasant tea backbone. If it tastes dull, brighten with a teaspoon of lemon juice; if it tastes sharp, add a little sugar.
- What if I don’t have ingredient X?
- If you lack fresh peaches, use peach nectar or canned peach slices (drain and blend). No fresh raspberries? Swap with frozen raspberries or a few tablespoons of raspberry jam thinned with water.
How I Like to Serve It
I serve this Bellini Peach Raspberry Iced Tea at backyard brunches or lazy pool afternoons. It pairs nicely with light bites — think ricotta toast with honey, chicken salad croissants, or a lemony pasta salad. For evening get-togethers, offer both sparkling and still versions so guests pick their vibe. It brightens any table and makes guests take an extra second to admire the color before they sip.
Notes
- Store leftover tea in the fridge for up to 3 days. Keep sparkling water separate and add when serving to preserve fizz.
- If using alcohol, keep in mind the drink won’t be kid-friendly; always label bowls for mixed-age events.
Final Thoughts
Closing: Now go impress someone — or just yourself — with a pitcher that tastes like summer wrapped in a glass. Make extra; people will ask for the recipe.