Peach & Raspberry Iced Tea with Birchall Serengeti

It’s iced tea season, here’s our top recipes for staying cool this summer…

© Birchall

When the next heatwave hits, many Britons will swap their usual hot drinks for cold cans and sugary soft drinks, but tea experts at Birchall believe there's a better option. Homemade iced tea is refreshing, easy to make and completely customisable, offering a flavour packed alternative to shop bought soft drinks. From fruity black teas to cooling mint and green tea blends, these simple recipes are designed to help you stay refreshed all summer long....

Peach & Raspberry Iced Tea

Ingredients:

4 Birchall Serengeti tea bags

1 litre freshly boiled water

2 ripe peaches (sliced, skin on or off)

2 tbsp honey (optional, to taste)

Juice of ½ a lemon (optional, for brightness)

100g fresh raspberries

Ice

Garnish: peach slices, lemon wheels, fresh mint, raspberries

Method:

1. Brew the tea
   Steep 4 Birchall Serengeti tea bags in 1 litre of freshly boiled water for 5–7 minutes. Remove tea bags and set aside.

2. Make the peach base
   While the tea is still warm, add sliced peaches and half the raspberries, and sweetener (if using). Gently muddle or crush a few slices to release flavour.

3. Cool and chill
   Let the tea cool to room temperature with the peaches and raspberries infusing, then transfer to the fridge to chill for at least 1 hour.

4. Strain (optional)
   For a smoother finish, strain out the peach and raspberry pieces. Or leave them in for a rustic, fruity look.

5. Finish and serve
   Add a squeeze of lemon juice just before serving for brightness. Serve over ice.

6. Garnish with peach slices, raspberries and mint.

Tasting Notes:

Smooth and slightly malty from the Serengeti black tea, perfectly balanced by the juicy sweetness of ripe peach and raspberry, and the fresh lift of lemon. It’s light, refreshing, and ideal for sipping all summer long.