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Sweet Tea Peach Popsicles


  • For the sweet tea:
  • 2 cups 32 ounces water
  • 8 black & green tea bags or just plain black
  • 1/2 cup granulated sugar
  • freshly squeezed juice of half a lemon
  • 1/4 cup 2 ounces Evan Williams Peach Bourbon, optional
  • For peach stripes:
  • 3 ripe peaches pitted
  • 3 tablespoons powdered sugar


Make the sweet tea:

  • Bring water to a boil then add the sugar and stir until just dissolved. Remove from heat and add tea bags; allow to steep for 20-30 minutes.
  • Strain tea into a pitcher and stir in the lemon juice. Add 3 cups cold water. Pour 2 cups of the sweet tea into a large measuring cup with spout; stir in peach bourbon, if using. Refrigerate the remaining sweet tea, and drink it when you get hot (spike it with an extra shot of the Peach Bourbon for a refreshing adult beverage).

Make the peach stripes:

  • Combine pitted peaches and powdered sugar in a small food processor or blender and puree until smooth.

Turn them into popsicles:

  • Fill popsicle molds almost 1/3 full with cooled, spiked tea. Freeze until firm, 60-90 minutes. Pour ~1 tablespoon of the peach mixture in to make a thin stripe. Add popsicle sticks now; freeze until firm, at least 60 minutes.
  • Repeat sweet tea layer, return to freezer for 60-90 minutes. Repeat peach layer, return to freezer for 60 minutes.
  • Fill molds the rest of the way with sweet tea, leaving about 1/2-inch of headspace. Freeze until solid.