Summer has officially landed in Chicago. We were deprived of a full summer last year when it took forever for steady 80 degree days to arrive, so it seems like the whole city is celebrating this year’s consistent warm temps and sunny days. We leave the windows open, we’re walking everywhere, and we’ve even managed to sneak in a beach day or two.
With summer here I am trying to drink as much water as possible to keep the twins happy and healthy. One of my only pregnancy cravings since day one has been iced tea, and since I don’t add any sweetener to it I count it towards my daily water intake. The warm summer sun makes it easy for me to brew a batch on our sunny balcony. Doing so brings me waaay back – I have vivid memories of seeing these jars on our neighbors’ front porches every summer during my 1980′s childhood:
I don’t have a designated Sun Tea jar, so we just use large mason jars. Ben LOVES helping prepare the tea – I fill the jars with water and he is responsible for dropping in the tea bags. We like plain Lipton, Brad’s Organic Peppermint, and anything from Tazo.
I think there is something rather charming about using the sun to brew homemade iced tea. Why rely on fossil fuels to boil water when the sun does the job so nicely?!
Perhaps the biggest planetary perk to brewing iced tea at home? No terrible plastic bottles tossed in the landfill or sent to recycling centers (where they may or may not be recycled). Homemade iced tea really is SO easy – there is absolutely no reason to ever buy pre-made from the grocery store.
Homemade Sun Tea
1. Fill a large glass jar with cold water. Drop in one tea bag for every 3/4 of a cup of water. For my four cup mason jar, I use five tea bags.
2. Seal jar.
3. Place in a sunny spot for at least three hours. The longer it sits, the stronger it gets. If it gets too strong, just dilute with water.
4. Remove tea bags. Store in the fridge.
5. Serve over ice. Sweeten as desired (we sometimes swirl in some raw honey).
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