According to Gardenista editor Erin, making sun tea is kind of like cheating. In the best way. It sounds fancy and tastes delicious, but requires less effort than you’d think.
This recipe is from resident natural beauty expert, Jessa Blades. It’s a bright, floral variation on the iced tea you’re probably already drinking. Sweetened with a brown sugar and chamomile syrup and packed with vitamin C-rich hibiscus and rose petals, this version is as tasty as it is nutritional. It’s also showstoppingly pretty.
- Equal parts dried rose and hibiscus flowers, blended
- 1-3 teaspoons of flowers per 8 oz of water
Brew sun tea by leaving a jar of water and flower petals in a sunny window for an hour or two. The hibiscus imparts its flavor quickly, so the tea doesn’t take long to brew. A caveat: there’s some risk of bacteria growth when making sun tea. If you think you’ll leave your tea out for more than a couple of hours, consider brewing it overnight in the refrigerator instead, or making it the old-fashioned way with boiling water. If you use boiling water, pour it over dried flowers, cover, and let sit for 10 minutes before straining.
Brown Sugar Chamomile Syrup
- 1 cup organic brown sugar
- 1 cup water
- 1/2 cup dried chamomile flowers
In a medium saucepan combine sugar and water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and add chamomile flowers and cover with a lid. Jessa likes to add one cup of flowers for a strong chamomile flavor. If you prefer a more subtle flavor, add just a half cup of flowers. Allow to cool and then strain into a clean container and enjoy. Syrup can be refrigerated for up to one month.
Sweeten your sun tea to taste and enjoy (preferably from your spot in a Nap-Worthy Hammock).