Spiked Fruit Sun Teas

  • Level: Intermediate
  • Total: 7 hr 15 min (includes cooling time)
  • Active: 1 hr
  • Yield: 20 to 24 servings (1 1/2 gallons)
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Ingredients

Spiked Sun Tea:

1 gallon distilled or filtered water

Sixteen 2-gram black tea bags 

2 cups vodka

Simple Syrup:

5 cups sugar

5 cups water

Raspberry, Orange and Almond Puree:

1 pound raspberries, reserving a few for garnish

1 orange, zested and juiced

1 orange, zested and juiced 

1 teaspoon almond extract, or more to taste 

Watermelon and Basil Puree:

1 1/2 pounds watermelon, chopped

10 large fresh basil leaves, plus basil sprigs for garnish

Cantaloupe and Lemon Puree:

1 pound cut-up cantaloupe (from 1/2 medium cantaloupe)

2 lemons, juiced 

Mint sprigs, for garnish

Mango and Lime:

2 mangoes, chopped

2 limes, juiced, plus slices for garnish

Tajine seasoning, for rimming glasses 

Blackberry and Lime:

1 pound blackberries, reserving a few for garnish

2 limes, juiced, plus slices for garnish 

Directions

Special equipment:
a 2-gallon sun tea jug
  1. For the spiked tea: Add the distilled water to a 2-gallon sun tea jug and drop in the tea bags. Stir to submerge the tea bags. Set outside in the sun until fully steeped, 4 to 6 hours. Remove the tea bags (don't squeeze them) and add the vodka. Refrigerate until using.
  2. For the simple syrup: Combine the sugar with 5 cups water in a saucepan. Bring to a boil over medium heat and cook until the sugar is completely dissolved. Simmer for 10 minutes to thicken the syrup. Remove from the heat and allow to cool completely. (You may store in an airtight container in the refrigerated for up to 1 month).
  3. For the raspberry, orange and almond puree: In a blender, combine the raspberries, orange zest and juice, almond extract and 1 cup simple syrup. Puree until smooth. To assemble a cocktail, pour 1 cup of the spiked sun tea in a glass and add 1/2 cup of the raspberry-orange puree. Stir to combine. Garnish with a raspberry.
  4. For the watermelon and basil puree: In a blender, puree the watermelon, basil and 1 cup simple syrup. To assemble the cocktail, pour 1 cup of the vodka sun tea into a glass and add 1 cup of the watermelon and basil puree. Stir to combine. Garnish with a sprig of basil.
  5. For the cantaloupe and lemon puree: In a blender, puree the cantaloupe, lemon juice and 1 cup simple syrup. To assemble the cocktail, pour 1 cup of the vodka sun tea into a glass and add 1 cup of the cantaloupe puree. Stir to combine. Garnish with a sprig of mint.
  6. For the mango and lime puree: In a blender, puree the mango, lime juice and 1 cup simple syrup. To assemble the cocktail, dip the rim of a glass in water, then into a bowl or plate of Tajine seasoning. Pour 1 cup of the vodka sun tea into the glass and add 1 cup of the mango and lime puree. Stir to combine. Garnish with a slice of lime
  7. For the blackberry and lime puree: In a blender, puree the blackberries, lime juice and 1 cup simple syrup. To assemble the cocktail, pour 1 cup of the vodka sun tea into a glass and add 1 cup of the blackberry and lime puree. Stir to combine. Garnish with a blackberry and slice of lime.

Cook’s Note

To make a kid-friendly version of these teas, simply brew a decaffeinated black tea and leave out the vodka.

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