Mango Peach Iced Tea - Zaalouk Table

# What You’ll Need:

→ Tea Base

01 - 4 cups water

02 - 4 black tea bags

→ Fruit Purée

03 - 1 large ripe mango, peeled and diced

04 - 2 ripe peaches, pitted and diced

05 - 2 tablespoons honey or agave syrup

06 - 1 tablespoon fresh lemon juice

→ To Serve

07 - 2 cups cold water

08 - 1 cup ice cubes

09 - 1 small bunch fresh mint leaves

10 - Mango and peach slices for garnish, optional

# How To Make It:

01 - Bring 4 cups of water to a boil. Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags and allow the tea to cool completely.

02 - In a blender, combine diced mango, diced peaches, honey or agave syrup, and lemon juice. Blend until smooth.

03 - Strain the fruit purée through a fine mesh sieve into a pitcher to remove fibers, if desired.

04 - Add the cooled tea to the pitcher with the fruit purée. Stir well to combine.

05 - Add 2 cups cold water and 1 cup ice cubes. Stir to chill and dilute to taste.

06 - Add half of the mint leaves to the pitcher, muddling gently to release flavor.

07 - Refrigerate for at least 15 minutes, or until thoroughly chilled.

08 - Pour over additional ice cubes in glasses. Garnish with mango and peach slices and fresh mint leaves.

# Expert Advice:

01 -

It tastes like summer in a glass without requiring any fancy equipment or technique.
The natural fruit sweetness means you control exactly how sugary things get, which feels rebellious and healthy at the same time.
Mint makes an appearance that transforms a simple fruit tea into something you'd actually pay for at a café.

02 -

Oversteeping black tea even by two minutes creates a tannic, astringent flavor that the fruit can't mask—set a timer and honor it.
The fruit should be genuinely ripe, not just red; squeeze each piece and smell the stem end before committing to the blender.

03 -