It’s heating up ’round these parts, and many of you don’t have air conditioning. In order to protect against heat rash, here are two refreshing iced teas. The first is more of a technique than a recipe, while the second is so quick and easy that you won’t miss any valuable Foss Hill time.
Sun Tea
Time: 5 minute prep, 3-5 hours brewing time
(Serves 4)
Requires:
2 quart glass jar with lid
4—6 tea bags of your choice
2 quarts water
Ice cubes
Directions:
1. Fill the jar with water. (Make sure it’s glass. Using a plastic container will make the tea taste funny.)
2. Hang the tea-bag strings over the lip of the jar and screw on the lid.
3. Place in direct sunlight for 3—5 hours or until the tea has reached its desired strength. You may have to shift the jar from time to time, as the sun inevitably moves across the sky.
4. Serve over ice.
Tips:
* Don’t have ice trays or a freezer? The soda fountains in Usdan and Summerfields have icemakers.
* Mixing 3—4 black teabags with 1—2 bags of herbal or flavored tea gives this a nice kick.
* This tea does not require boiling water, which is great for those of you who do not have kitchen access and also for bacteria. The tea will not keep for more than a few days.
Thai Iced Tea
Time: 1 minute
(Serves 1)
Requires:
16 oz. glass
Stirring utensil
12 ounces lightly sweetened bottled ice tea (Snapple’s Earl Gray works nicely)
1/3 cup sweetened condensed milk
2 tsps. sugar (optional)
Ice cubes
Directions:
1.Combine all ingredients in a 16 oz. glass.
Tips:
* Substitute half of the sweetened condensed milk for a shot of Bailey’s Irish Cream.
* If you have the equipment and the time, replace the bottled tea with 12 oz. of freshly brewed oolong tea. Be sure not to skip the sugar.
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