For the tea:

1. In a large saucepan, pot, or kettle, bring the water to a rolling boil. Once boiled, remove from heat. Drape the black tea bags over the side- if you used a kettle, pour the water into a large vessel (glass bowl, or other heat-safe vessel). Let the tea steep for 20 minutes. Meanwhile, make the peach syrup.

For the peach syrup:

1. Place the sliced peaches, water, and sugar into a saucepan over medium-high heat. Cook the mixture, stirring every so often, for 15 minutes. Use a potato masher to further break down the peaches and then remove the pan from heat.
2. Carefully strain the mixture over a fine mesh sieve. Use a rubber utensil or the back of a spoon to firmly press the peach pulp to extract as much peach juice from it as you can. Then discard the peach pulp or save for later use (check blog post for ways to use!).

Peach sweet tea assembly:

1. Remove the black tea bags from the tea (resist the temptation to squeeze the tea bags, don’t you do it!) and discard.
2. In a large pitcher, pour in the black tea, lemon juice, and peach syrup. Stir everything together to fully combine. To serve: pour the peach sweet tea over individual glasses full of ice. Garnish with fresh mint and peach/lemon slices, if desired. Sip, sip…hooray. Enjoy!
3. Keep the peach sweet tea pitcher stored in the refrigerator. As separation is natural after sitting for some time, be sure to give the peach sweet tea a good stir before pouring a glass.