Sun Tea is best made in the the glass pitcher you'll serve it in, or -- better yet -- a big mason jar. Lacking either of those, I used a well washed glass vase, a bunch of brand name tea, and set it in the sun for a couple of hours. Brewed strong, served with palm sugar simple syrup, a little fresh lemon and plenty of ice.
In the picture, I'm pouring freshly made (ie, scalding hot) sugar syrup down a chopstick, rather like I'd do with acid and a glass rod in chemistry class.
Hi, MIchael,
ReplyDeleteThere are some wonderful recipes here! Your friend, Sue, directed me to your blog. Maybe we can talk sometime about a story.