Sun-Brewed Ice Tea
Keep yourself refreshed with a freshly brewed jug of sun tea. Using the power of the sun to naturally steep your tea will result in a smooth, mellow tea flavour that is perfectly suited to quenching the thirst on a hot summer day.
Making this summertime favourite couldn't be any easier!
Serving size: 1 litre makes 4 servings
- Tea bags, preferably black tea
- Filtered water
- Sugar or honey, if desired
- Sliced lemon to garnish, if desired
- Thoroughly wash and sanitize a large glass jar or pitcher, preferably one with a tight-fitting lid. The size will depend on how much tea you want to make.
- Fill the container with water, using filtered water if possible.
- Add the tea bags. A good starting-off point is to use two or three tea bags per litre of water, and modify if necessary.
- Seal the jar tightly with the lid or by covering it with plastic wrap.
- Place the jar in the direct sun for approximately 3–5 hours to allow the sun to gently steep the tea. Taste the tea often, and remove from the sun when the desired strength is reached.
- Sweeten with honey or sugar if desired, and refrigerate.
- Serve over ice, and garnish with lemon.
While using black tea to make sun tea is a wonderful choice, there are several other options. Have fun experimenting with your tea time favourites, or try blackcurrant, raspberry leaf or green tea for something different. Another way to pump up the flavour of your ice tea is to add a simple syrup infusion after it has been brewed.
Simple syrup infusion
- 1 cup white sugar
- 1 cup water
- Infusion ingredients; see below for suggestions
- Combine the sugar and water in a saucepan. Bring to a boil, stirring occassionally to dissolve the sugar.
- Remove from heat.
- In a small bowl, gently mash the infusion ingredients to release the flavours.
- Add the mashed ingredients to sugar water in the saucepan, stir, cover and let steep for approximately 30 minutes.
- Strain and discard the solids.
- Cool the infused liquid before adding to individual glasses of sun tea to taste.
- 2 cups raspberries with 1/4 cup basil
- 2 cups blackberries with 1 tablespoon fresh mint
- 2 cups diced fresh peaches and 1 tablespoon minced ginger
- 1 cup lemon slices, rind left intact