Ingredients:

  • 8 cups filtered water (1.9 Litres)
  • 4 black tea bags or 20g loose leaf tea (e.g., Assam or Ceylon)
  • 1 cup (150g) fresh ripe strawberries, hulled and roughly chopped
  • ½ cup (100g) granulated sugar
  • ½ cup (120 mL) water (for syrup)
  • ½ cup (120 mL) fresh lemon juice
  • Lemon slices and ice, for serving

Instructions:

  1. Prepare the Syrup: In a small saucepan, combine the chopped strawberries, ½ cup sugar, and ½ cup water. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Cook for 5 minutes until the strawberries soften and release their juices.
  2. Muddle and Strain: Remove the mixture from heat. Gently mash the strawberries to release maximum flavour. Pour the mixture through a fine-mesh sieve into a bowl, pressing the solids gently to extract all the liquid. Discard the pulp. Set the strawberry syrup aside to cool completely.
  3. Prepare the Pitcher: Ensure a large, clear glass pitcher or jar is spotless. Place the 4 tea bags (or loose leaf in a secure sachet) directly into the bottom of the jar.
  4. Add Water & Sun Bath: Pour the 8 cups of filtered water over the tea bags. Secure the lid tightly. Place the pitcher outside in a location that receives direct, intense sunlight.
  5. Steep and Remove Tea: Allow the tea to steep for 2 to 4 hours, or until the water turns a rich amber colour. Immediately bring the pitcher indoors and carefully remove and discard the tea bags or sachets.
  6. Combine Flavours: Pour the cooled strawberry syrup and the fresh lemon juice directly into the sun tea base.
  7. Stir and Chill: Stir well to ensure the syrup is evenly distributed. Refrigerate the Strawberry Lemonade Sun Tea for at least 1 hour before serving. Serve over crushed ice and garnish with lemon slices.