Peach Iced Tea – Easy Olive Garden Copycat

This homemade peach iced tea tastes just like Olive Garden’s — sweet, fruity, and super easy to throw together. You can use store-bought peach syrup or make your own with real peaches, sugar, and water. Great for hot afternoons, lazy weekends, or when you’re just tired of plain water.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins (plus cooling)
• Flavor: peachy, sweet, chilled
• Great for: BBQs, chill nights, or solo sipping on the porch

Why I Like This Recipe

Okay, so… I made this on accident the first time. Just wanted something cold that wasn’t soda. Found some tea bags and overripe peaches I forgot about (oops), and it kind of came together from there. Now I keep a little jar of peach syrup in the fridge — I’m not saying I drink this every day but… I kinda do.

Ingredients

• 3 family-size iced tea bags
• 2 quarts water (divided)
• 8 oz peach syrup (or make your own)

For homemade syrup:

• 2 cups water
• 1 cup sugar
• cup sliced fresh peaches

How To Make Peach Iced Tea 

1. Steep the tea: Boil 6 cups of water. Toss in the tea bags. Steep for 5 minutes. Pull them out and let the tea cool off a bit. Don’t rush this part — hot tea and cold syrup don’t mix great.
2. Make the syrup (if you’re going DIY): Boil 2 cups water + 1 cup sugar. Stir ‘til clear, then turn off the heat. Add sliced peaches, cover it, and let them just hang out for 30 minutes. Strain and cool the syrup. (It smells amazing btw.)
3. Mix it up: In a big pitcher, pour in your cooled tea and 8 oz peach syrup. Stir it around. Add ice and a few peach slices if you’re feeling fancy. Sip. Sigh. Repeat.

Tips for Success

• Strong tea = bold flavor. Steep fully.
• Chill your syrup or your tea goes cloudy. Trust me.
• Strain those peaches well unless you like bits floating around.
• Taste before serving — some like it sweeter.
• Use fresh ice, not the weird freezer-burnt kind.

Storage and Reheating

• Fridge: Cool the tea first, then store in a pitcher or bottle. Good for up to 4 days.
• Freezer (for syrup only): If you made extra syrup, freeze it in cubes! Use one or two per glass for peachy flavor anytime.

Frequently Asked Questions

• Can I use canned peaches?
  Yep — just go for the kind in juice, not syrup, and maybe dial back the sugar a bit.
• Do I have to strain the peaches?
  If you don’t mind a cloudy look and some peach bits, skip it. But for that clean restaurant vibe? Strain.
• Can I use black tea instead of iced tea bags?
  Sure. Just make it strong. Like, “I forgot it was steeping” strong.
• What if it’s not peachy enough?
  Add more syrup. Or a splash of peach juice. Or just stir in a spoon of the canned peach liquid.
• Is this like the Olive Garden tea?
  Honestly? Yeah. I’ve had both. This one’s fresher, cheaper, and doesn’t need pants or a tip.

Common Mistakes and How to Dodge Them

• Using hot syrup: It’ll melt your ice and make the tea murky. Let it chill first — patience is kinda key.
• Not tasting as you go: Tea’s personal. Some people want it sweet-sweet. Others, not so much. Taste and tweak.
• Weak tea bags: Not all brands hit the same. Use good ones. If it tastes like peachy water, you’ve gone too soft.
• Forgetting the syrup to tea ratio: 8 oz of syrup per 2 quarts of tea is a good start. Adjust from there.
• Only making one batch: Just saying… people drink this fast. If you’re having guests, double up or it’ll vanish.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 31mg
• Potassium: 54mg
• Total Carbohydrate: 47g
• Dietary Fiber: 0g
• Sugars: 47g
• Protein: 0g

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