Raspberry Peach Iced Tea Lemonade #drink #party #sangria #cocktail #lemonade

Sweet peach puree, red raspberries, dark tea, and new pressed lemonade completely turned inside out in one chilly, cool, and totally reviving Summertime drink… for what reason didn't I think about this one sooner?!

To praise the main day of June, today I'm giving you access on my preferred method to beat the warmth: Raspberry Peach Iced Tea Lemonade. Intense dark tea + great lemonade + and fruity kick that improves this beverage to unadulterated flawlessness.

Truth: Never belittle the reviving, feel great forces of a super cold beverage in the sweet Summer heat.

The present formula is tied in with sitting back, kicking up your feet (regardless of whether it's only for a moment!), and tasting your way into a heavenly territory of Summertime unwinding. You… me… ALL OF US – We need these minutes.

Also try our recipe : Zingy Turmeric Ginger Lemonade with Mint #healthydrink #party #smoothie #recipes #easy

Ingredients :

For the Raspberry Peach Nectar:

• 1 pound fresh, ripe peaches
• 3-4 cups water
• 2 cups fresh raspberries
• For the Lemonade:
• 1 cup fresh squeezed lemon juice (about 8 large lemons)
• 2 tablespoons confectioners' sugar, optional

For the Iced Tea:

• (4) 18.5 oz bottles of Unsweetened Straight Up Snapple® Tea (photo in post for easy reference)
• 1 cup fresh raspberries
• 1 cup peaches, sliced

Instructions :

1. To make the Raspberry Peach Nectar:
2. Bring 3-4 cups of water to boil in a medium-sized stock pot or sauce pan (you want enough water to be able to easily submerge the peaches). Once boiling, carefully dip each peach into the water and leave them there until the skin becomes soft and begins to loosen from the flesh. Using a slotted spoon remove from the peaches from the boiling water and place them in a large bowl of ice cold water; this will stop the cooking process. Once cool to the touch, peel the peaches, remove the pit and cut into slices.
3. Place the sliced peaches, raspberries, and 1 cup of water in a blender; pulse until smooth.
4. Strain the liquefied raspberry/peach mixture through a sieve. Store the nectar in a sealed jar or container in the refrigerator until ready to use. Can be made up to 2 days in advance.
5. For the lemonade:
6. Using a citrus juicer or manual squeeze tool juice lemons until you have one full cup of juice. Pour this juice into a large pitcher. Stir in the sugar, if using.
7. To assemble:
8. In a large pitcher or punch bowl combine the iced tea, lemonade, and nectar. Stir well to combine, and taste. If the taste is too sweet, add more lemon juice; if the taste is too tart, add more nectar. Pour into glasses with ice and garnish with extra raspberries and peach slices.

Source : bit.ly/2NitfOu

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