Best Peach Tea Mold Recipes

PEACH TEA BOMBS

Steps:

• Combine about 2 tbsp of the isomalt with the food coloring and stir. The resulting colored isomalt should be a bright orange. Combine with your remaining isomalt then place all of the isomalt into a small pan or pot over medium-high heat. Stir continuously until the isomalt is completely melted.
• Add about 1 1/2 tbsp of the melted isomalt to a mold cavity, using your measuring spoon to gently push the isomalt all around the edges of the mold cavity. Repeat with 5 additional molds. The isomalt is hot, so take care not to touch it. You may want to move the isomalt around in the mold to cover the sides as evenly as possible, but when it starts to cool, stop messing with it.
• Place the isomalt-filled molds into the freezer for about 5 minutes to set then remove them and gently peel the mold away from three of the isomalt half-balls.
• Place a packet of tea into each of the three isomalt half-balls still in the molds, along with one slice of peach.
• Heat a saucepan or skillet over medium-high heat until it's hot, then turn one of the empty isomalt half-balls over and rub the flat edge onto the bottom of the skillet until it just starts to melt.
• Immediately place the heated half-ball on top of one of the filled tea bomb halves. The two sides will seal as the isomalt cools.
• To make your tea bombs into tea, just place them in a cup and pour hot water over them. Stir and enjoy!

HOMEMADE PEACH TEA

Steps:

• Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices.
• Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes.
• Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve.

AMBER'S DOWN HOME PEACH ICED TEA

Steps:

• In a 3qt stock pot, combine the tea bags, water and sugar.
• Brew on med-low heat.
• Open the canned peaches, and drain the syrup into the pot.
• Drop in 3-5 peach slices.
• Reserve the rest of the peaches on the side.
• Brew the tea to just under a boil.
• Remove from heat.
• Strain off the tea bags, but leave the peach slices.
• Return tea to pot, cover and let sit until tea is room temperature.
• Place tea into a a pitcher for serving.
• Refrigerate until chilled.