Southern Sun Tea
While driving to my grandmother’s house in the summertime I am always comforted by the sight of a jar of sun tea warming on the porch. I wish I knew how this tradition began, probably a new technique that didn’t require heating up the kitchen- something that is quite important in the South.
There has been some recent controversy regarding sun tea and it’s susceptibility to developing bacteria. To combat any possibilities of growing anything yucky in my tea I always start with filtered or bottled water and I make sure to place the jar in direct sunlight on a very hot day so it warms nicely.
The benefit of sun tea is that because the water is slowly warmed in the sun the tea is not as strong and actually more flavorful. I like to use good herbal tea bags because the flavor is so clean and crisp. I usually throw in some sliced lemons or oranges and even mint. With this added flavor, I tend to not need to sweeten it any further but you can do so when the tea is still warm.
Sun Tea
1 gallon glass jar
Water
8 tea bags
slices of lemons or oranges
Fill jar with water and 8 tea bags. Set in direct sun until brown, as desired, about 4 -6 hours. While warm, sweeten to taste.
