In the sunny days of summer, I like to make sun tea. It’s very easy to make and super refreshing to enjoy as iced tea when finished. Here’s how I do it.
- Prepare. I use 3 tea bags in a wide-mouth half-gallon Ball jar. There are plenty of sun tea jars you can buy, but I don’t like them because their specificity limits their use and most of them are made of plastic. Mason jars are extremely versatile and classic. I use 3 tea bags — usually 2 black tea and 1 fruity herbal tea — because I don’t need my tea to be very strong. I fill the jar to about 1500 ml or 6 cups and cinch the tea bag strings in the lid when I screw it on, leaving just the tags out.
- Brew. I place the jar in a sunny spot in my backyard for about half a day, or until it looks like the tea is a nice, tasty shade of brown. Then I bring it in and discard the tea bags.
- Embellish. Sometimes I add some honey to the jar and it is best to do this when the tea is still warm from the sun so the honey melts in evenly — stir well or give it a vigorous shake (if you’re using a sealed mason jar). Alternatively, you can add sweetener per glass as you drink it (works well if people in your family prefer varying sweetness) or leave the sweetener out all together.
- Serve. If I want to drink it right away, I’ll add a bunch of ice cubes right to the jar and shake it again before pouring myself a glass. Otherwise, I’ll store it in the refrigerator and pour it over a glass of ice when I’m ready for a drink. It’s best to drink the tea within a week. If you add sweetener, use within 4 days.
- Add crushed fresh mint to brew with 2 black tea bags.
- Add lemon or other fruit slices (strawberries, raspberries, watermelon, peach) while storing in the refrigerator.
- Instead of using black tea, mix and match any combinations of black, green, white, cinnamon, or flavored tea.
- After the tea is cooled, freeze in Popsicle molds for a frozen treat.