Our Stone-Fruit Sweet Tea Recipe is Summer’s Hottest Cooler
Time to kick the canned tea habit and take things into your own hands. With our easy DIY sweet tea, you control the amount of sugar and skip the weird ingredients and preservatives. This is a great way to use up any slightly bruised or damaged fruits.
Stone Fruit Sweet Tea
Serves 8 to 10
9 cups filtered water
9 organic black tea bags
1 cup coconut sugar
1 teaspoon sumac
3 sprigs organic fresh mint
2 organic peaches
2 organic plums
1 organic lemon
8 cups ice
Medium sauce pot, pitcher
1. Brew the tea
Bring 4 cups of the filtered water to a boil in a medium sauce pot. Turn off the heat, add the tea bags, coconut sugar, and sumac, and stir to combine. Let steep for about 5 minutes. Using a slotted spoon, remove the tea bags and let the brewed tea cool.
While the tea cools, prepare the remaining ingredients.
2. Prep the mint and fruits
- Strip the mint leaves from the stems.
- Cut the peaches and plums into quarters lengthwise away from the pit; then cut the quarters into ¼-inch-thick slices.
- Thinly slice the lemon for garnish.
3. Finish the sweet tea
Transfer the tea to a pitcher and add the remaining 5 cups filtered water. Add the mint, peaches, plums, and ice and stir to combine.
Transfer the sweet tea to individual glasses. Garnish with a lemon slice and serve.
Nutrition per serving: Calories: 80, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV), Carbohydrates: 19g (6% DV), Total Sugars: 17g, Added Sugars: 13g (26% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.