Sun tea is the crock-pot version of tea brewing, and it couldn’t be simpler. Simply fill a jar with water, toss in a few tea bags, set in a sunny spot all day, then chill and enjoy. Here in the midwest, we’re teetering on the edge of summer and fall, and there are still a handful of warm, sunny days left that are perfect for making a big batch of tea to enjoy throughout the week. So break out your biggest jar and let’s make it happen!
Hibiscus tea (think Tazo Passion) has hit an all-time high in popularity this year. It’s easy to understand why when we take that gorgeous magenta color and combine it with its iconic sweet-tart flavor. It’s equally delicious sweetened or sour, hot or chilled, day or night (it’s caffeine-free!). Like many teas, hibiscus tea contains antioxidants that may help reduce inflammation, and some studies have shown that hibiscus may be beneficial in reducing high blood pressure This beautiful and delicious sun tea brings together the bitter edge of black Earl Grey tea and the florally sweetness of hibiscus. Because Earl Grey and hibiscus are both strongly flavored, this tea is fairly bitter on it’s own. I recommend using a sweetener to make it truly tasty.
- 5.5 cups water
- 4 Earl Grey tea bags
- 1/3 cup dried hibiscus leaves
- Sweetener: maple syrup, agave, or simple syrup.
- Combine water and tea in a large jar and seal on the lid. Set outside in a sunny spot for at least 4 hours or up to 6 hours. Chill in the fridge, then serve, sweetened to taste (this drink is quite bitter and needs a sweetener to be really tasty).
- Makes 5 cups
- SR Clients: Enjoy flexibly! This recipe is too low in calories to count as part of the meal plan.
What are your favorite teas? If you love Earl Grey, check out my Spring Pavlova with Earl Grey Whipped Cream, and if you love hibiscus, try my Hibiscus-Mint Popsicles with Raspberries – yum! If you try this recipe or any others at home, share on Instagram with #strongrootsnutrition so I can check it out!