Dashboard Sun Tea With Pomegranate Juice and Fruit 1.000

Katherine Frey/The Washington Post

Aug 31, 2011

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)
  • Ice
  • 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.

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Recipe Source

From Ellen Kassoff Gray, co-owner of Equinox restaurant in Washington.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.