For the peach tea:

• In a small saucepan over medium-high heat, simmer 1 cup water with the peels from 4 peaches; simmering for 5 minutes.
• Using a fine-mesh strainer or a skimming spoon, remove the peach peels from the saucepan.
• Add in 1 cup of granulated sugar and ¼ cup of water and stir until transparent and you can no longer see any sugar crystals.
• Remove from heat and let cool to room temperature before refrigerating.
• The refrigerated syrup is good for 3 days.