Did anyone else have a mother and/or grandmother that would make sun tea as soon as the temps increased?
Sun tea used to be such a summer staple, but today you rarely hear of anyone making it outside of the older generations. We thought we should change that! With today being the official first day of summer, we thought we would share an updated version of the sun tea are mothers/grandmothers used to make.
The great thing about sun tea is that it is incredibly easy to make. You can create endless tea/fruit combinations and switch things up, so it never gets boring.
Today we are sharing a raspberry lemon with black, unsweetened sun tea. When the temps rise, I thrive on black tea, so adding a little flavor is always welcomed.
Our simple recipe for raspberry lemon sun tea is both delicious and incredibly refreshing. I promise you’ll be sipping on it all summer long.
How to Make Raspberry Lemon Sun Tea
- Fill a glass pitcher with water. Add 4 tea bags for a 2 quart container (the “rule” here is 8 tea bags for every gallon).
- Once the tea bags are submerged in water, add a few lemon slices, put a cap on your container and set out in the sun.
- The time is really dependent on how much sunlight there is and how much flavor you’d like, but I’d recommend 2-3 hours on average.
- Once the tea is finished brewing, muddle some fresh raspberries in a bowl.
- Fill a glass with ice, scoop about a Tablespoon of the muddled raspberries on top of the ice and fill glass with the brewed tea.
- garnish with a lemon slice and ENJOY!
There are few things better than a fresh glass of ice tea on a hot summer day. However adding some fresh raspberries and lemon will make it that much better!
This is also a great drink to pair with our Summer Squash Stir Fry. A perfectly quick and simple summer meal!
Do you remember drinking sun tea growing up? If so, will you be trying this take on it?