The Internet has been carrying a lot of buzz about Sun Tea. It seemed like something I would like to do (if and when I found the patience) but I always put it on the back burner thinking I’d like to add some fruit to it. But fruit is difficult to find in my pantry for uses other than direct consumption! Then, the other day, I found a local vendor who keeps gorgeous, exotic fruit–I hopped over and bought redcurrants, mandarins, citron, grapefruit, Thai guavas, mangoes, and what not! The freshness of that fruit really sent me in a whirlwind of activity that whole day and I made several recipes using the fruit (besides eating it every now and then, too!)
One of the many things I made, was this Sun Tea. I am trying to detoxify for an impending surgery and raw foods, green tea, and similar beverages have suddenly occupied center stage. It was only fitting that I tried making some Sun Tea; and I was so delighted that I did! It was a lovely, mellow tea, the fresh citrus flavors infused slowly into it all day. The sprig of mint I pulled out of the window garden just added a lovely contrast to the warm color scheme apart from a fresh lift of flavor. I spent all of the late afternoon and evening sipping on it as I worked (on an exciting new project that I am waiting to announce–but all in good time).
Point is, make sun tea while the sun shines.
Sun Tea with Mandarins and Citron
- 1 liter of water
- 2 bags of tea (I used Earl Grey Green Tea, and it worked beautifully with the citrus)
- 2 mandarins, sliced
- 1/2 a citron or 1 Indian lemon (sliced)
- a sprig of mint
- 1 tsp. sugar, if liked (I skipped it because I take my tea without sugar and the mandarins were really sweet)
- Muddle everything in a large jug, squeezing the citrus juice into the jug before you pop it in, rind and all.
- Keep in a sunny spot for 3-5 hours, allowing the tea to brew on its own as the water heats up in the summer sun.
- Serve in pretty glasses, warm or cold.