Description

This Cherry Pie Iced Tea recipe offers a deliciously sweet and fruity twist on classic iced tea. Made with homemade cherry syrup infused with vanilla, butter, and cake batter extracts, this refreshing beverage is perfect for warm days or as a charming party drink. The combination of tart cherries and smooth black tea creates a unique flavor reminiscent of cherry pie in a cold, thirst-quenching form.

Ingredients

Scale

Cherry Syrup

1 cup frozen pitted cherries
1/3 cup granulated sugar
1/4 cup water
Pinch of salt
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 teaspoon cake batter extract (optional)

Tea and Garnish

2 cups Gold Peak Unsweetened Black Tea
4 tablespoons cherry pie syrup (prepared above)
Fresh cherries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cherry Syrup: In a small saucepan, combine the frozen pitted cherries, granulated sugar, water, and a pinch of salt.
Cook and Mash Cherries: Heat the mixture over medium heat, gently mashing the cherries as they begin to break down to release their juices.
Simmer to Thicken: Continue cooking until the liquid thickens slightly. It doesn’t need to be fully syrupy at this stage as it will thicken further while cooling.
Strain Syrup: Pour the mixture through a fine mesh strainer into a bowl, pressing the cherries to extract all the juice. Discard the solids left in the strainer.
Flavor the Syrup: While the syrup is still warm, stir in the lemon juice, vanilla extract, butter extract, and if using, the cake batter extract. Allow the syrup to cool completely.
Mix Tea and Syrup: In a glass or pitcher, combine four tablespoons of the cooled cherry pie syrup with two cups of cold Gold Peak Unsweetened Black Tea.
Serve and Garnish: Pour the cherry pie iced tea over ice and garnish with fresh cherries for an attractive presentation and extra cherry flavor.

Notes

To adjust sweetness, add more or less sugar to the cherry syrup based on your preference.
If you cannot find butter or cake batter extract, omit them; the syrup will still be delicious.
Use fresh cherries for garnish to enhance visual appeal and add a pop of fresh fruit taste.
This recipe can be doubled or tripled for larger batches.
Syrup can be stored in the refrigerator for up to one week for convenience.