Raspberry sun tea is a nice beverage addition to a cookout, backyard barbecue, pool party or to take on a picnic. Just plan to make it early or a day in advance of your event. Or just make a pitcher to keep in the fridge for a lazy afternoon relaxing on your porch.
Growing up, in the south, my Mom always made sun tea. Back then there weren’t all of the wonderful flavors there are today. I had some leftover loose raspberry tea so I decided to use it up and make some raspberry sun tea. My kids thought it was pretty neat to brew tea using the sun.
Living in Florida there is no better way to cool off after working in the yard than with a refreshing glass of iced tea.
My husbands favorite flavor, for just about anything, is raspberry so I grabbed that loose tea and got to work.
I steeped my tea for the full 5 hours, basically because I almost forgot about it on my back porch. He usually likes his tea sweetened but this is so full of delicious raspberry flavor that he decided to leave it unsweet.
- ½ ounce loose raspberry tea (I used Adagio Raspberry, A Black Tea)
- 1 gallon cold water
- Cheese cloth
- Sweetener, if desired
- Fresh raspberries for garnish
- In a square of cheese cloth place the loose raspberry tea. Tie up into a ball using bakers twine, leaving enough twine to hang over side of pitcher. Fill a gallon pitcher with one gallon of cold water. Place cheese cloth with tea in pitcher, leaving extra twin hanging over the side. Cover pitcher loosely with lid making sure you catch the excess twine in the lid so the tea ball doesn't sink, but is fully submerged.
- Place pitcher in sun for 3 - 5 hours, moving as necessary to keep it in the sun.
- After steeping in the sun, remove tea ball and refrigerate.
- Serve over ice with sweetener, if desired. Garnish with fresh raspberries.
It's best to use a pitcher with a lid.