My youngest daughter is just like me and loves a cold glass of iced tea on a hot summers day.
What I didn’t realise for the longest time was that some brands of iced tea have more sugar than some soft drinks.
Anyone that knows me knows that I love trying out new things and finding ways to make things from scratch and with less sugar. I have hundreds of recipes saved to my Paprika app and probably hundreds more on Pinterest and in my bookmarks. When I am on bed rest I spend hours trawling the internet and torture myself looking up recipes for foods that I’ll never be able to eat again.
It was during one of those self-pity sessions that I saw a recipe for homemade Iced Tea Syrups. It was an American website so after I recovered from the horror of all the added sugar and glucose syrup (aka Corn Syrup or liquid sugar) I thought I’d give a low sugar version a go. The end result is pretty amazing – even if I do say so myself 😉
I made the syrup in the Thermomix but a saucepan on the stove works just as well.
Syrup
- 2/3 Cup Organic Cane Sugar – Panela or Raw Sugar
- 4 Ripe Peaches
- 1 Cup Water
If using the Thermomix add all the ingredients to the bowl and cook for 18 minutes/Varoma/ Reverse Speed 2. Once finished leave in the bowl with the lid on and allow to steep for 45 minutes to 1 hour. The longer you leave it to steep the better the flavour.
For the stove top bring all the ingredients to boil in a small saucepan. Simmer for 10 minutes and remove from the heat, cover and allow to steep as per the above instructions.
Once you have allowed the syrup to steep and absorb even more of the peach flavour strain and use immediately. I make the syrup in advance and then store in a jar in the fridge.
When I am ready to make a jug of iced tea I combine 10 cups of cooled black or green tea with the chilled syrup. Add some ice and peach slices to your jug and enjoy 🙂
This recipe is very versatile. I have made it with mango, raspberries, pomegranate and even nectarines.
Enjoy 🙂
