Sun-brewed tea gets great flavor from the addition of fruit and mint.
There’s nothing more refreshing than a glass of iced tea after a long day. We like to mix up a big batch on the weekend while going about our usual weekend tasks. It’s ready in an hour, but sometimes we let it sit and steep longer.
We love this recipe for sun tea because it combines our love for infused water with our love for tea. The peaches and blueberries sit in the tea while the sun “works its magic.” The addition of lemon and mint makes this drink extra tasty and bright, and since it can be made ahead of time, it’s perfect for parties, picnics and camping trips. Mix up a batch of our infused sun tea the next time you want a refreshing drink to cool down those warm summer nights.
Fruity Sun Tea
Serves 6; 1 hour 5 minutes
- 6 cups water
- 1/2 cup sugar
- 6 tea bags (black, Rooibos, or herbal)
- 1 medium lemon, seeds removed and sliced into half rounds
- 2 medium peaches, pit removed and sliced
- 2 cups fresh blueberries
- 1/2 cup fresh mint leaves
- Pour sugar into a large glass pitcher. Add water and stir until sugar dissolves.
- Crush mint leaves to release oils. Add to pitcher.
- Add tea bags, lemon, peaches and blueberries to pitcher. Cover and set in sun for 1-2 hours.
Recipe adapted from Wonky Wonderful