Do you remember how to make sun tea? Making sun tea takes me back to when I was a kid. I remember wondering how in the world tea bags in a jar sitting outside made tea.
But this isn’t a recipe for plain ole’ tea. We are making Pineapple Cranberry Sun Tea.
This sweet tea is fruity, light and refreshing. Perfect for a sunny day.
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How to Make Sun Tea …Pineapple Cranberry flavored. 🙂
If you have never heard of sun tea, or don’t know how to make sun tea, you are in for a Southern treat.
So easy to make, sun tea is a mild flavored tea brewed in a glass jug in the sun.
Looking for something a little stronger?
First step is to remove all paper tags and strings from your tea bags. Place your tea bags in the bottom of a glass jug. I prefer the ones with the tap to make serving so much easier. Here is a link to the exact one we used.
We used 10 small tea bags for each gallon.
(The recipe at the bottom of the post is per gallon. Our images show a 2 gallon batch by doubling the recipe.)
If you want your tea stronger, use more tea bags. There is no exact science of how to make sun tea. It is all up to you.
Be sure to place your container directly in sunlight. If the spot gets shady, move the jug back into the sun.
After a few hours of sitting in the sunshine, your sun tea will be ready to drink. Be sure to spoon out the tea bags first.
If you want regular sun tea, you can stop right now. Drink it unsweetened or add sugar and lemon for a perfect glass.
For a lightly sweet fruit tea, we stirred in a cranberry pineapple juice blend. Our ratio was 3 parts tea, 1 part juice.
We used the new Cranberry Pineapple juice blend from Ocean Spray, but feel free to use your favorite. (Not sponsored!)
If you like you tea a little sweeter, add sugar. (Most Southerners learn how to make sun tea with sugar, of course.)
Serve your Pineapple Cranberry Sun Tea over ice. So pretty and refreshing. Lightly flavored with pineapple and cranberry flavors, this sun tea recipe will be a hit with your family and friends.
Pineapple Cranberry Sun Tea
For ONE gallon of Sun Tea (our photos in this post is this recipe doubled)
- 10 small tea bags
- 3 quarts cold water
- 1 quart pineapple cranberry juice blend
- 1/2 cup white sugar** optional
Remove the strings and tags from the tea bags. Place into the bottom of a gallon container.
Add 3 quarts of water and cover. Place the sun tea container into bright sun light. Move it as needed to keep it in full sun.
Leave it in the sun for about 4 hours.
Add the juice blend and stir. Stir in sugar (if desired) until dissolved. Serve over ice. Refrigerate leftovers.