1- In a small saucepan, bring the cane sugar, water, and sliced peaches to a boil. Lower the heat and stir, crushing the peaches to infuse flavor, then let it simmer until the sugar dissolves fully. Once done, cover the saucepan, remove from heat, and let it steep for 25-30 minutes to deepen the taste.

2- Meanwhile, brew the black tea by steeping it in 8 cups of filtered water for 4-5 minutes in a large pot or tea maker. This step keeps the tea from getting too strong. After brewing, strain or remove the tea bags, then transfer the tea to a pitcher and pop it in the fridge to cool.

3- Next, strain the simple syrup through a fine mesh strainer into a bottle or container, saving those peaches for snacks or toppings. When you’re ready to serve, mix the syrup into the cooled tea to your liking and pour it over ice with fresh peach slices. With a prep time of 10 minutes, cook time of 40 minutes, and total time of 50 minutes, this recipe is quick and rewarding.