A blog of hopeful, inspired living: cooking & baking & growing & harvesting & preserving & gleaning & eating & sharing food... while bringing positive change to my kitchen and our food system.

Friday, June 10, 2011

The Magic of Sun Tea

Sun tea after 8 hours in the sun
The sun is finally out!  After weeks of being stuck in a cold, gray cloud, the tomatoes are springing to life, squash blossoms are trumpeting and it's perfect weather for making sun tea.  Sun tea is really one of the simplest things to make (if the sun's out).  It is so lovely to have in the fridge, and it mixes well to make other refreshing summery drinks.

To make a batch of sun tea:

Fill a 2 quart mason jar with filtered water.
Add 8 tea bags (we use plain black, but you can make it with herbal, or with a couple handfuls of fresh mint, lemon balm or other herbs).
Extra flavors to experiment with: a couple cinnamon sticks or pieces of ginger
Place in a sunny spot for about 8 hours.  Remove tea bags.
Chill in the fridge.

This is refreshing all on it's own, but here's a lovely after-work drink that mixologist Bill came up with: 

Summer Sun Tea Cooler
1 1/2 cups chilled sun tea
a few fresh mint leaves
1 ounce vodka or rum
1/2 - 3/4 ounces raspberry (or other flavor) Torani syrup (to taste)
squeeze of lime

Muddle the mint leaves briefly in the tea.  Mix or shake all the ingredients and serve over ice.
(Bill has Torani syrups on hand for making special coffee drinks.  I imagine this would also be delicious w muddled fresh raspberries and simple syrup)
raspberry and coconut sun tea coolers

1 comment:

  1. We love sun tea this time of year. I love your mint addition!