In a small saucepan, bring the sugar, water, and sliced peaches to a boil. Once boiling, reduce the heat and use a wooden spoon to stir and crush the peaches, allowing their flavor to infuse into the syrup.

After the sugar dissolves, cover the pan, remove it from the heat, and let the mixture steep for 25-30 minutes.

While the syrup is steeping, brew your tea in a large pot or tea maker. I use a loose leaf tea steeper. Note: Adjust the amount of tea based on your desired strength—use less for a weaker brew or more for a stronger one. Be sure not to let it steep for more than 4-5 minutes, as it can become bitter.

Once brewed, remove the tea bags or strain out the loose leaf tea, then transfer it to a pitcher. Place it in the refrigerator to cool.

After the syrup has steeped, pour it through a fine mesh strainer to remove the peaches and transfer it into a bottle or container. The strained peaches can be reserved for later use, such as topping oats or ice cream sundaes.

To serve, you can either set out the simple syrup and add as much to the tea as desired, or stir all of it into the tea. I prefer keeping the syrup separate. Serve the tea over ice with fresh sliced peaches. This recipe yields about 10 servings (with ice and peaches).