Cold Brewed Tea

September in the South country can be tricky. If you can believe it, sometimes it can be the hottest month of the year! I remember one of my first summers in Louisiana was so hot, I thought my Yankee born and breed self was gonna blow up and die. We had over 40 days with highs in the triple digits that summer and by the time September got here, I was convinced that I had moved to the gateway of hell itself. We have had a much needed reprieve from those highs in the 100’s for the last three summers, but this year, there was no doubt that we were due. The fiery furnace cranked back up the heat and humidity and reminded us all that yes, we still live in Louisiana, and the air has returned to its usual spicy, sultry self. As it turns out, even the Ohio half of this blog has experienced a late summer arrival that has them sweating it out as well. So, in honor of end of summer sultry days, I thought it would be appropriate to give y’all a little refreshment in the form of cold brewed tea. Sweet tea in the South is king, and this fruity version is perfectly enjoyed with a gentle breeze, soft rays of sunshine and a porch swing. Add a little Ella and Louis playing in the background, and it will be simply transcendent!

I hope y’all enjoy it! God bless! ~Shanna

Cold Brewed Tea:

1/2 Gallon glass jar

4 Herbal Tea Bags (whatever is your favorite…I love Tazo Passion or Wild Sweet Orange. I also love Stash Blueberry Superfruit, Wild Raspberry Hibiscus, or Mango Passionfruit. The Republic of Tea has some really amazing flavors as well.)

1/4 Cup Raw Cane Sugar

1/4 tsp. Stevia Powder

1/4 Cup Raw Apple Cider Vinegar

2 Tbsp. Lemon or Lime Juice

Generous Pinch of Celtic Grey Salt or Pink Himalayan Salt

Directions:

Fill a half gallon Mason jar with water, leave room for Apple Cider Vinegar and Lemon juice.

Add teabags to the jar. (I removed the paper labels.)

Place jar in the fridge or on your counter top over night.

Remove teabags and add the sugar, stevia, ACV, lemon juice and salt.

Mix well with a whisk until the sugar is dissolved.

Pour over ice and add a garnish, if you are so inclined. I have a giant basil plant…which seems to be the only plant I haven’t killed yet…and it made a lovely and tasty garnish. You could also use fresh mint or a lime wedge. Enjoy! =)

Note: This will keep in your fridge for several days until you add the sugar to it.

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