These temps also motivated me to get out on my back patio and give it a long over-due makeover. I mean, I haven't done anything with it since I moved in the house (almost 13 years ago...eek). The previous owners had definitely DIY-ed some stuff; there was some not so smooth concrete poured at some point, the patio was extended by burying some cinder blocks and the covered area was extended at some point too. So it's safe to say that there have been a lot of add-ons over the years.
So, since there was a hodge-podge of surfaces along the patio I decided it was due time to make some improvements. Granted, I didn't want to spend a ton on said improvements so I did a little research then headed to Home Depot to get some supplies. A few hours later I had said supplies and headed home to dive in.
Not only am I proud, I've been itching for amazing weather and trying to find any excuse to enjoy the new patio and layout. To break it in just right, I decided to whip up a truly southern beverage to sip on while I sat on my new patio.
There's nothing more southern and summer-like that sweet tea. This particular tea is sweetened with the most amazing peach syrup. Life changing stuff y'all. And lucky for all of you, I whipped up this recipe just in time for the kick off of summer, Memorial Day.
You can even make this a hard iced tea by adding a splash of bourbon to the mix. This tea is amazingly refreshing. It's strong, sweet and bursting with peach flavor. And to brighten it up just that much more I muddled in a few mint leaves. Ah-mazing people.
This is the summer anthem right here!
Sweet Peach Tea
For the tea-
2 Tea bags
3 Cups water
For the peach simple syrup-
1/2 Cup water
2/3 Cup sugar
1 Peach, sliced
Pour water in a large saucepan and bring to a boil. Once the water has reached a boil, remove from heat, add tea bags, cover and allow to steep for 30 minutes.
Pour in a pitcher and refrigerate until ready to serve.
For the simple syrup-Place water and sugar in a saucepan and bring to a boil. Reduce to a simmer and stir until sugar is dissolved. Add the peach slices, cover and allow to sit for about 45 minutes. Pour into a mason jar and refrigerate until ready to serve.
Remove peaches from syrup (either discard or place in airtight container and use for ice cream or cake topping) and pour into a small pitcher or jar.
Place mint in the bottom of a jar and muddle to release the oils. Add desired amount of peach syrup, 2 ounces of bourbon if using) fill with ice, pour tea over ice and stir gently. Serve.
Recipe source: A Lynsey Original