Harness the Sun – for Tea!

By Lori Powell

To celebrate the last of the long days of summer, sun tea is in order. It is nice to know that you can still make something at home with such minimal fuss as sun tea.

You simply need a large, clean glass container with a lid, some tea bags or leaves, some good clean water and lots of bright sun…oh and patience. For sweeteners add honey, maple syrup, or pure fruit juice just before serving. Ice is mandatory.

I like to refer to this as Slow Sips because this humble beverage is about as far away from instant sweetened iced teas or soda as possible.

The photo above is from a restaurant in Maine that makes its own brew with loose tea. Below is my simplified version with loose instructions because Mother Nature provides many variables…one being the strength of the sun and the particular heat of the day. Sip away!

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Summer Sun Tea
Makes about 1-1/2 quarts

6 tea bags (or equivalent loose tea placed in a cheesecloth bag tied with string)
1-1/2 quarts cool water
Ice
Lemon wedges if desired
Organic honey to taste
Fresh herbs such as mint, lemon balm or basil

1. Combine all ingredients in a clean 2-quart glass (not plastic) jar with clean lid. Cover and stand directly in sun, until desired color and strength is reached, about 2 to 3 hours (no more than 4). Discard tea bags and immediately transfer to refrigerator to chill. Cool completely and drink within 2 days of making. (Sun tea does not last as long as the boiled version and has a more delicate taste.)
2. Serve tea over ice in tall glasses with lemon and honey on the side, to add to taste. Garnish with fresh herbs, if desired.

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