Classic Iced Sun Tea Recipes

CLASSIC ICED SUN TEA

Steps:

• Pour water over tea, and steep in bright sunlight until rich brown and translucent but not cloudy, 2 1/2 to 3 hours. Strain. Serve over ice with garnish.

BLACKBERRY SUN TEA

Steps:

• 1. Using a large glass container (not plastic!), add the tea bags and blackberries to the three quarts of water. Cover container well and set in an area will it will receive at least 3-5 hours of continuous sunlight.
• 2. Once brewed, remove tea bags, top with cold water and serve over ice. For sweet tea, stir in a little simple syrup.
• 3. Simple syrup is made with equal parts sugar and water and very easy to make. Once made, it will keep in a glass bottle in the refrigerator for months, so go ahead and whip up a batch to have on hand. Bring water to a boil and stir in sugar until dissolved then remove from heat and cool. Refrigerate until needed.

ICED SUN TEA

Steps:

• Remove any tags from the tea bags (prevents dye from leeching into the tea) and place them in the bottom of a clear, glass, 1/2 gallon pitcher.
• Fill with cold water , add lemon and lime and cover with plastic wrap or lid (keeps gnats and other creepies out).
• Place outdoors in the sun (can do out of the sun as well, but takes just a bit longer).
• Allow to brew for 5-6 hours or until it is as dark as you like (warmer weather brews it faster).
• Remove tea bags and fruit and serve tea over ice, sweetened with honey if desired (mix it in while tea is warm).
• Tea will keep about 6 hours, after which the quality decreases rapidly.

SWEET SUN TEA

Steps:

• Remove the paper tabs from tea bags. Tie all the tea bag strings together, throw into glass container.
• Add 1 cup sugar to glass container. Fill container with water within 2" of top. Shake container to dissolve the sugar.
• Place in a sunny spot outside.
• Do your chores or play, come back later, add ice cubes.
• Pour into tall glass with slice of lemon or whatever.

CLASSIC ICED TEA

Steps:

• In a large pot, combine black tea, lemon and orange zest, and boiling water. Let steep 8 minutes. Remove tea bags and let cool to room temperature, about 2 hours. Serve over ice with lemon and orange slices if desired.