Mint and Lemon Sun Tea
Summer, means very long hot and sunny days. Definitely not my favorite season to endure. However, one of the recipes that makes it all worthwhile is a simple jar of Mint and Lemon Sun Tea.
During the scorching heat of summer, when the sun's rays become unbearably intense, I always take advantage of the situation by allowing Mother Nature to prepare a delightful jar of sun tea. My personal favorite variation of this effortless brewing method combines the invigorating flavors of fresh mint and a hint of lemon. By infusing plenty of fragrant mint leaves with just a touch of tangy lemon, I craft a truly refreshing tea that provides much-needed relief from the sweltering temperatures
Mint and Lemon Sun Tea
1 cup fresh mint, chopped
1 lemon, zest and juice
4 cups filtered water
1 TBSP honey (optional)
To a quart mason jar, add your chopped fresh mint.
With a sharp paring knife, cut the rind away from the lemon taking care not to cut down too deep into the pith. It’s ok to have a little bit attached to the rind, you just don’t want there to be mostly pith versus zest. Too much pith can make the tea taste too bitter. Add the rind to the jar with the mint. Save the rest of the lemon for when the tea is done steeping.
Fill the jar with the filtered water, seal with the lid and ring of the mason jar. Leave the jar outside in the sun for 24 hours. I usually fill my jar in the morning and leave it outside on my patio table all day and night.
After 24 hours, strain the mint and lemon rinds away from the liquid with a mesh strainer. Strain into another glass jar or into a beverage pitcher.
Add the juice from the reserved lemon and the honey if using. I taste the tea before adding the honey. Depending on the mint and the lemon I might not want to add any additional sweetener, I don’t usually like my tea too sweet. Adding honey is definitely a personal preference.
Chill the tea for at least an hour or two before serving. Pour your delicious sun tea over plenty of ice and enjoy with a lemon wedge.