I am having a serious aversion to turning on the stove this summer, so I am using the power of the sun for brewing tea. Sun tea has been around for a very long time, but it seems that the only people who know about the process are the original hippies. It's time for this groovy idea to make a come back.
You can make sun tea using any tea you like or fresh herbs - lemon balm, mint, and verbena are good choices and refreshing.
I am using rooibos tea for this. Rooibos is made from the oxidized leaves of a small shrub that grows exclusively on the Western Cape province of South Africa. It tastes delicious and has many health benefits. The leaves are high in antioxidants and essential minerals and have been officially recognized as a leading source of natural anti-carcinogenic compounds. It is caffeine free so it is good for pregnant and breast-feeding women and even children. This recipe combines with ginger, creating a fantastic tonic for improving digestion.
Ingredients:
2 tsp minced fresh ginger
2 Tbs loose-leaf rooibos tea (or 6 tea bags)
raw honey or pure maple syrup
Directions:
1. Pour four cups of un-chlorinated water into a sterilized glass container.
2. Wrap the ginger and the loose-leaf tea in a piece of cloth and tie with a strong. Drop the cheesecloth bag into the water and put the container in direct sunlight; leave it for 3 to 5 hours. (If you are using tea bags, wrap the ginger in cheesecloth, and add the tea bags separately.)
3. Remove the cheesecloth bag and put the container in the fridge. This tea will keep for 3 to 4 days. Sweeten with raw honey or maple syrup and serve over ice.
You can make sun tea using any tea you like or fresh herbs - lemon balm, mint, and verbena are good choices and refreshing.
I am using rooibos tea for this. Rooibos is made from the oxidized leaves of a small shrub that grows exclusively on the Western Cape province of South Africa. It tastes delicious and has many health benefits. The leaves are high in antioxidants and essential minerals and have been officially recognized as a leading source of natural anti-carcinogenic compounds. It is caffeine free so it is good for pregnant and breast-feeding women and even children. This recipe combines with ginger, creating a fantastic tonic for improving digestion.
Ingredients:
2 tsp minced fresh ginger
2 Tbs loose-leaf rooibos tea (or 6 tea bags)
raw honey or pure maple syrup
Directions:
1. Pour four cups of un-chlorinated water into a sterilized glass container.
2. Wrap the ginger and the loose-leaf tea in a piece of cloth and tie with a strong. Drop the cheesecloth bag into the water and put the container in direct sunlight; leave it for 3 to 5 hours. (If you are using tea bags, wrap the ginger in cheesecloth, and add the tea bags separately.)
3. Remove the cheesecloth bag and put the container in the fridge. This tea will keep for 3 to 4 days. Sweeten with raw honey or maple syrup and serve over ice.
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