Halve and pit two ripe peaches, slice them into wedges, and freeze for at least 4 hours.

Boil 4 cups of water, add 4 black tea bags, cover, and steep for 10 minutes. Remove tea bags and stir in granulated sugar until dissolved.

Blend two fresh peaches with a splash of lemon juice until smooth to create a peach puree.

Strain the peach mixture through a fine sieve, pressing to extract juice and discard pulp.

In a pitcher, combine strained peach juice, cooled tea, and 2 cups of cold water. Add baking soda if desired, mix well and refrigerate.

Serve over ice in glasses, adding frozen peach wedges for extra flavor.