Prep 5 mins
Cook 6 hrs
This is a recipe I developed over time. You can adjust the sugar/Splenda to taste.
- 4 family-size tea bags (I know some people prefer one brand over the other, so you can decide which you prefer)
- 295.73 ml sugar or 295.73 ml Splenda sugar substitute (or sugar/Splenda mix)
- water, to fill container
- lemon wedge, for garnish
- You will also need: 1 gallon container or jug, with a screw on lid.
- About 9am, fill your pitcher with the water, and tea bags.
- The reason for the screw on top, is so that ants don't get to the tea.
- Let the tea sit in the sun for most of the day, a prime full sun location is best.
- When 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).
- Boiling the cup of tea only helps to make dissolving the sugar easier.
- Combine the sugar, tea, and more water to make one gallon.
- Serve with thick 1 1/2" wedges of lemon.
- It usually takes 4-6 hours of being in the sun, in order to steep.
- You can eye ball the tea, and bring it in, after the tea looks dark enough.
- Since the tea is best served cold, put it in the fridge right away.
- It does not last as long as boiled tea for some reason.
- And I usually leave the tea bags in the jug until the tea is gone.
- Then, I take the tea bags and sprinkle them in my flower garden, or over my roses.
Love this sun tea! So refreshing and so easy! I used the Splenda option since I am trying to watch calories. Some may find it a little strong for them- if so just add some additional ice or a little water. We are iced tea drinkers so a little strong is good. Thanks for a nice iced tea!
Sun tea is awesome and I certainly have plenty of sun living in the Sonoran desert!! I will make this all the time, thanks!!