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Classic Iced Sun Tea

Bright sunlight helps slow-brew Ceylon orange pekoe tea and cold water into a deeply flavored beverage strong enough to withstand abundant ice, yet without bitterness, making it a favorite for a summer day.

  • Yield: Makes about 12 cups

Source: Martha Stewart Living, June 2007


  • 12 cups cold water
  • 4 tablespoons loose Ceylon orange pekoe tea (or 12 tea bags)
  • Ice, for serving
  • Mint sprigs or lemon slices, for garnish


  1. Pour water over tea, and steep in bright sunlight until rich brown and translucent but not cloudy, 2 1/2 to 3 hours. Strain. Serve over ice with garnish.

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