Peach Iced Tea Slush Cups - Krispy Recipes

# What You’ll Need:

→ Tea Base

01 - 3 cups water

02 - 3 black tea bags

03 - 1/4 cup granulated sugar, or to taste

→ Peach Purée

04 - 3 large ripe peaches, peeled, pitted, and sliced

05 - 2 tablespoons lemon juice

06 - 2 tablespoons honey or agave syrup, optional

→ Slush Mix

07 - 1 1/2 cups ice cubes

→ Garnish

08 - Fresh peach slices

09 - Fresh mint leaves

# How to Make It:

01 - In a medium saucepan, bring water to a boil. Remove from heat, add black tea bags, and steep for 5 minutes. Discard tea bags and stir in granulated sugar until fully dissolved. Set aside to cool to room temperature.

02 - In a blender, place the sliced peaches, lemon juice, and honey or agave syrup if using. Blend until the mixture is completely smooth.

03 - In a large mixing bowl or jug, thoroughly blend the cooled tea and peach purée. Transfer the mixture to a shallow, freezer-safe dish. Freeze for 3 to 4 hours, using a fork to stir and break up large ice crystals every 30 to 45 minutes until a slushy texture develops.

04 - Place the slushy tea-peach mixture back into the blender. Add ice cubes and blend until smooth and frosty.

05 - Divide the slush evenly among serving cups. Garnish each cup with fresh peach slices and mint leaves if desired. Serve immediately.

# Additional Tips::

01 -

Blending ripe peaches with chilled tea turns an ordinary drink into something that feels like a celebration in a cup.
This recipe won me over the first time because you can make it ahead and just scoop out whenever you want—no fuss, totally summer-ready.

02 -

If you skimp on scraping during freezing, you'll wind up with an ice block, not a slush—I learned this after hacking at it with a spoon one evening.
Letting the tea cool completely before combining is key; I once rushed and got a mush instead of a slush.

03 -

Freezing in a metal dish cuts chill time and gives you finer ice crystals.
Always taste your peach purée; sometimes a drizzle of honey is the magic touch for bland fruit.