his Bellini Peach
Picture this: It’s 90 degrees outside, your porch fan is working overtime, and your lemonade just isn’t cutting it. Enter this Bellini Peach Raspberry Iced Tea—my bubbly, fruity solution to surviving a heatwave. Inspired by lazy Sunday brunches and the classic Bellini cocktail, this drink combines sweet peaches, tart raspberries, and crisp tea for a sip that’s equal parts refreshing and sophisticated. No brunch reservation required!
Ingredients
- 4 cups brewed peach-flavored black tea chilled (see note for substitutions)
- 1 cup fresh or frozen raspberries
- 1/2 cup peach nectar or purée store-bought or homemade
- 1/4 cup honey or simple syrup adjust to taste
- 1 cup Prosecco Champagne, or sparkling water
- Ice cubes
- Garnish: Fresh peach slices raspberries, mint sprigs
Instructions
- Brew & Chill: Steep peach tea bags in hot water according to package instructions. Let cool completely (speed this up by refrigerating for 30 minutes).
- Muddle Raspberries: In a pitcher, gently muddle raspberries with honey until juicy (leave some chunks for texture).
- Mix: Stir in chilled peach tea and peach nectar. Taste and add more honey if desired.
- Serve: Fill glasses with ice, pour tea mixture halfway, then top with Prosecco or sparkling water. Garnish with peaches, raspberries, and mint.
- Pro Tips
- Tea Swap: No peach tea? Use regular black tea + 1 tsp peach extract or 1/4 cup diced peaches.
- Make Ahead: Prep the tea base (without bubbles) up to 2 days in advance. Add sparkling ingredients just before serving.
- Frozen Hack: Use frozen raspberries instead of ice to keep flavors bold and avoid dilution.
- Serving Ideas
- Pair with grilled shrimp skewers, a charcuterie board, or pour into popsicle molds for a boozy (or not!) frozen treat.