As a child, I remember the big gallon sized jars sitting out in the sun with tea bags in it. I couldn’t wait for the sun to finish doing its thing so I could enjoy some fresh tea.
The slow seeping has a way of bringing out a slightly different, perhaps a more mellow flavor from the tea.
Old Fashioned Sun Tea
- 4 family-size tea bags
- 1 1/4 c. sugar or 1 1/4 c. Splenda sugar substitute
- water, to fill container
- sliced lemons for garnish
- Put 4 to 6 tea bags into a clean 2 quart glass container.
- Fill with water and cap.
- Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun.
- When the tea has reached its desired strength, remove from sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point. I usually don’t.