1/1 Photo of Sun Tea
6 hrs 5 mins
Chef Garlic's Note:
This is a recipe I developed over time. You can adjust the sugar/Splenda to taste.
My Private Note
Units: US | Metric
- 1You will also need: 1 gallon container or jug, with a screw on lid.
- 2About 9am, fill your pitcher with the water, and tea bags.
- 3The reason for the screw on top, is so that ants don't get to the tea.
- 4Let the tea sit in the sun for most of the day, a prime full sun location is best.
- 5When bringing the tea in, boil one cup, and then mix it with the sugar (but, in the summer, the heat from outside can be enough to dissolve the sugar).
- 6Boiling the cup of tea only helps to make dissolving the sugar easier.
- 7Combine the sugar, tea, and more water to make one gallon.
- 8Serve with thick 1 1/2" wedges of lemon.
- 9It usually takes 4-6 hours of being in the sun, in order to steep.
- 10You can eye ball the tea, and bring it in, after the tea looks dark enough.
- 11Since the tea is best served cold, put it in the fridge right away.
- 12It does not last as long as boiled tea for some reason.
- 13And I usually leave the tea bags in the jug until the tea is gone.
- 14Then, I take the tea bags and sprinkle them in my flower garden, or over my roses.
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Nutritional Facts for Sun Tea
Serving Size: 1 (15 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 60.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 0.0 g
- Sugars 15.6 g
- Protein 0.0 g
The following items or measurements are not included:
family-size tea bags