(Makes 2 quarts)

My other summer obsession right now is making cold brewed iced tea with a handful of fruit thrown in. The cold brew tea is a nice alternative to sun-tea and an addition of fruit adds a slightest hint of sweetness without added sugars, as well as adding a subtle punch of flavor. It takes a bit longer than sun-tea or traditional iced tea, but it’s worth the wait. I made a couple of variations here but any combination of teas and fruits will work well, so use your imagination and get wild. Sliced ginger is nice, as is mango or fresh watermelon. I like using a combination of teas, especially incorporating a green tea for its refreshing and antioxidant qualities.

For cold brewed tea, steep the tea bags 24 hours in the refrigerator, then add your fruit, steep again for at least a few hours before serving over ice.

Variation 1: Berry Zinger Tea
• 2 quarts of water
• 2 tea bags raspberry zinger
• 2 tea bags green tea
• 1-2 cups raspberries, strawberries and/or blueberries

Variation 2: Citrus Infused Tea
• 2 quarts of water
• 2 tea bags green tea
• 2 tea bags black tea
• 1 cup of lemon, orange and/or lime slices