Peach Sweet Iced Tea Sorbet
Photography by Lauren Allen

Sweet tea and fresh peaches: the essence of Southern summers. This peach iced tea sorbet combines those two quintessential summer staples and serves them ice cold to beat the heat. Forgot to prep the sorbet ahead of time? This recipe will still give you a great option for classic sweet tea, simply add freshly sliced peaches for a quick, refreshing beverage. A note on the simple syrup: white sugar is traditional, but the slightly more robust flavor of unbleached sugar is a great match for black tea.

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8 cups sweet tea, 1 cup sorbet

    For the Simple Syrup
  • 1 cup water
  • 1 cup unbleached granulated sugar
  • For the Classic Sweet Tea
  • 12 regular-size tea bags
  • ⅛ teaspoon baking soda
  • 4 cups filtered or bottled water
  • 1¼ cups simple syrup
  • 4 cups ice cubes
  • For the Peach Iced Tea Sorbet
  • 2 cups peeled, pitted, and chopped peaches
  • ½ cup sugar
  • 2 cups sweet tea
  • 1 tablespoon vodka, preferably sweet tea vodka
  • 1 tablespoon light corn syrup
  • Fresh peach slices for garnish

For the Simple Syrup

  1. Stir together water and sugar in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves.
  2. Remove from heat and let stand until cool.
  3. Cover and refrigerate for up to 1 month.

For the Classic Sweet Tea

  1. Place tea bags and baking soda in a large heatproof glass pitcher or jar.
  2. Bring water to rolling boil in a saucepan or kettle and pour into the pitcher, making sure tea bags are submerged. Cover and let stand, without stirring, for 7 minutes. Lift out tea bags and let excess drip into the pitcher, but do not squeeze.
  3. Stir in simple syrup. Add ice and stir until melted. Cover and refrigerate until deeply chilled. Serve over additional ice, if desired.

For the Peach Iced Tea Sorbet

  1. Place peaches in the bowl of a food processor. Pour in sugar and let stand for 10 minutes or until peaches begin to release their juice. Process until smooth.
  2. Pour into a bowl and stir in tea, vodka, and corn syrup. Cover and refrigerate until well-chilled (under 40 degrees), at least 4 hours.
  3. Churn sorbet in an ice cream freezer according to manufacturer’s instructions. When finished, sorbet will be thick and soft, like a milkshake.
  4. To make sorbet firm enough to scoop, transfer it to an airtight container, press plastic wrap directly on surface of sorbet, and freeze until firm.
  5. Garnish each serving with fresh peaches (optional).
  • Recipe By
    Sheri Castle

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