It's always nice when delicious things practically make themselves. Sun tea is one of those things. You can put it out to steep in the morning and forget about it most of the day and then when you're in need of a refreshing beverage (because if it's hot enough to make sun tea, it's hot enough to drink a cool glass of something) your tea is ready to be strained and poured over ice.
Rooibos is a wonderful base for sun tea. It gives it a beautiful color and a rich, round flavor from which to build. It readily welcomes other flavors, such as the anise hyssop I used, which gave it a refreshing hint of licorice. I used anise hyssop, because that's what I have, but any of the mints--peppermint, spearmint, chocolate mint, pineapple mint, lemon balm--would work just as well. As always, use what you have, trust your own judgement, and don't panic--it's only tea.
Rooibos-Anise Hyssop Sun Tea
for one half gallon
- 4-5 Tbs. rooibos tea
- several sprigs anise hyssop
- a half-gallon jar with lid
- cold water
- Spoon tea into half-gallon jar. Pick anise hyssop, bruise the leaves by rolling them between your palms, and place in jar. Fill the jar with water and screw on the lid. Place jar outside in a sunny spot that will remain so for several hours. Allow to steep 3-5 hours. Strain into a pitcher and serve over ice. Garnish with a sprig of anise hyssop. Store any leftover tea in the refrigerator.