Best Brewed Sun Tea Recipes

SUN-BREWED MINT TEA

Steps:

• Pour the water into a large glass container with a lid. Stir in honey until dissolved.
• Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey water mixture.
• Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture. Cover the container and place in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.

SOLAR-POWERED, SUN-BREWED ICED TEA

Steps:

• *Early in the day*: fill a gallon jar with water, tea bags and honey; cover and place jar out in a sunny spot.
• Remove from outdoors, shake jug to be sure the honey is well-mixed; remove tea-bags (these can go in the compost).
• Place jar in fridge to chill (well, duh!).
• Serve over ice cubes or just chilled.
• VARIATIONS: If you're using unflavored tea bags, you can add a flavor by adding several (or fewer) drops of your favorite flavoring extracts to the finished tea: raspberry, orange, blackberry or a combination.
• MONEY-SAVING HINT: Leave the honey out and let everyone add their own sugar when they're served.

BREWED SUN TEA

Steps:

• Place the tea in a lidded jar that will hold at least one gallon. Fill the jar with a gallon of water, and tighten the lid.
• Place the jar in a sunny spot outdoors, and allow the tea to brew for 4 hours.

SUNSATIONAL SUN-BREWED ICED TEA

Steps:

• Place 2 quarts water in a large clear pitcher.
• Add 6 large mint sprigs, crushed.
• Add 1/4 cup sugar.
• Add 6-7 tea bags.
• Cover pitcher and let stand in sun 2 to 4 hours.
• Remove tea bags.
• Serve over ice, garnished with additional mint sprigs, if desired.
• Refrigerate tea up to 3 days, if it lasts that long.