The recipe doubles easily; it's best to use separate 1-quart jars. The fruit can be purchased at roadside stands or picked from safe areas.
Make Ahead: The tea takes at least 6 hours to brew.
Servings: 1 quart
- 2 single-serving tea bags
- Lukewarm water
- 1 tablespoon (3 single-serving packets) lemon juice
- 2 tablespoons pomegranate juice, such as Pom brand
- 1 or 2 single-serving packets sugar or honey (1 or 2 teaspoons; optional)
- Fresh blueberries or strawberries, washed, stemmed or hulled, for garnish (may substitute cut peaches and lemons for flavor)
- Mint leaves (optional)
Early on the day you are going to be driving for many hours, place the tea bags in a clean 1-quart jar (such as a repurposed spaghetti sauce jar). Fill with lukewarm water. Seal the jar and place it in a sunny spot (indoors) 1 hour before you are ready to depart.
Place the jar in a sunny spot in the car; nestling it between luggage in the back of an SUV works well. Let steep for 4 to 5 hours.
Discard the tea bags. Add a tablespoon of lemon juice or to taste, along with the pomegranate juice (about a 3-second pour). If desired, add a packet or two of sugar or honey. Shake gently to combine, then seal and transfer to a cooler to chill.
Serve over ice, garnished with fruit and mint, if desired.
From Ellen Kassoff Gray, co-owner of Equinox restaurant in Washington.
Tested by Bonnie S. Benwick.
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