How to make sun tea with fruit and herbs year-round, with seasonal tips.
Sun tea can be made anytime of year, as long as you have sunshine (duh). Here in the San Francisco area, September and October typically brings sunny, warm weather before the rains (hopefully) begin their onslaught in November, making it a great time to set a big jar of water with tea bags out on the back deck.
Sometimes I add basil instead of mint, although mint remains a traditional favorite for me.
In spring, throw in some sliced strawberries or apricots. In summer I vote for peaches, nectarines, plums or halved concord grapes. We usually see them at the markets until early October, and this year has been no exception. Next month I’m planning on a cinnamon stick or two, or maybe a big star anise. Winter is a perfect time to add citrus. Experiment with tangerines and blood oranges.
Toss a couple of tea bags into a large jar filled with water, along with the herb(s) and fruit of your choice. Close the jar so that the water will heat up from the sun beating down on it, and wait 24 hours.
Sun Tea with Peaches and Mint
- 7 cups water
- 2 tea bags of your choice
- 1 peach
- 1/4 cup fresh mint
- Fill a jar with water. Make sure you're working with a jar that has a lid to seal the jar.
- Add the tea bags. Peel and core the peach, remove any bruised areas, and cut into 6 slices. Add to the water along with the mint.
- Close up the jar and place it where it will catch direct sunlight for at least 6 hours. In the spring, summer and fall, I place it on a table on our deck. In winter sometimes I place it outside, and sometimes in a very sunny window. Wait 24 hours and open the jar.
- Strain the fruit and mint from the tea and store in a clean jar in the refrigerator.