You can add sun tea to your list of truly American things that are awesome (I don't always take pride in my country's food traditions, but I'm learning to more). The German, Kazak and Japanese friends I made it for last week all commented on how quriky and foreign the method of steeping tea in the sunlight seems to them. To me, it's nostalgic––I inherited a big jar that my grandmother used just for that purpose.
Right now, I'm making sun tea with sweet tree ripened peaches, for as long as the summer fruit and hot days last. The peaches give up most of their flavor to the tea, so I discard them (after eating a few slices in the kitchen anyway). Because of that, I just throw loose tea right into the pitcher and let everything get all mixed up, and then strain out the tea. If you want to serve the peaches, you could use a tea bag to keep things neet.
Peach Sun Tea
makes about 6 serving
- 2–3 large ripe peache, sliced
- 2 Tablespoons loose black te, such as Assam
- quart (4 cups) wate
1. Combine everything in a glass jar or pitcher, cover, and set in the sun for about four hour.
2. Chill the tea in the refrigerator, then strain it into glasses (with or without Ice). This keep well in the refrigerator for a few days, peaches, tea leaves and all.
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