Solar Power – Sun Tea Recipe

Use solar power to create a refreshing drink.  No need to turn on the kitchen stove to boil water when there is a beautiful sunny day.

 

Recipe by Elise Bauer of Simply Recipes

Sun tea

Photo by A. Jones

Ingredients:

  • 4 to 8 tea bags
  • 2 quart or 1 gallon glass container
  • Water

 

Instructions:

  1. Put 4 bags into a clean 2 quart glass container; place 8  bags into a clean gallon glass container.
  2. Fill with water and cap.
  3. Place container outside where sunlight can strike the container for approximately 3 to 5 hours.
  4. When tea has reached its desired strength, remove from the sun and place in the refrigerator…or pour yourself a glass over ice with a garnish of lemon.  (Feel free to remove tea bags prior to cooling.)

 

The Pioneer Woman has her own take on how to make sun tea.

Sommer Collier states:

Sun Tea 101

First of all, tea leaves release their flavor into liquid. Period.

It does not matter if the water is hot, cold, or somewhere in between. When the liquid is hot, we call it steeping. If the liquid is cold, it’s technically a plain old infusion. Either way, it really doesn’t matter what you call it. When tea leaves get wet, flavor comes out.

The reason most people steep tea in hot water (other than just liking hot beverages) is that the tea releases its flavor faster when the water is hot. A fast release in a short amount of time usually results in an intense flavor and deep color.

That’s not to say that the same thing can’t happen in cool or warm water over a longer period of time.”

She suggests the general time frame for sun tea is between 2 to 3 hours of sunshine.

 

According to The Old Farmer’s Almanac, the hottest time of the day is around 3 pm.

“Heat continues building up after noon, when the sun is highest in the sky, as long as more heat is arriving at the earth than leaving. By 3 p.m. or so, the sun is low enough in the sky for outgoing heat to be greater than incoming. Sometimes the hottest time is earlier because a weather system moves in with cool air early in the day.”

 

Recipe for a Simple Syrup

Yield: 1-1/2 cup

Ingredients:

  • 1 cup sugar
  • 1 cup water

Instructions: 

  1. Combine sugar and water in a pan, stirring occasionally and bring to a boil.  Let cool then place in a container.
  2. Add desired amount to prepared iced tea. Enjoy!
  3. Place remaining syrup in the refrigerator.  It will last up to 4 weeks.

 

 

For another take on how to make Sun Tea and Cold Brew Iced Tea, check out Luzianne’s website.

 

Lipton’s Strawberry Iced Tea

Strawberry Iced Tea by Lipton

Strawberry Iced Tea by Lipton

Recipe by Lipton.com

Instructions:

  1. While your basic iced tea is still hot, pour in 1/6 – 1/3 cup superfine or powdered sugar and stir through.
  2. Add 1/8 – 1/4 cup lemon juice, balancing out the combination of lemon and sugar to taste.
  3. Puree a pint of fresh strawberries and sieve them to remove the strawberry seeds.
  4. Once the tea is cool, add the strawberry puree and place in the fridge for 30 minutes.

 

So don’t be afraid to get a little experimental with your pitchers. Once you’ve got your iced tea base, let the adventure begin!

 

 

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Chili Lime Pineapple Chicken Skewers — Your Homebased Mom

Chili Lime Pineapple Chicken Skewers are the perfect summer BBQ meal. Combine chicken with a favorite fruit such as pineapple or mango for a delicious meal (Jump to Recipe) One of my favorite parts of summer is using our BBQ grill on a regular basis. We use it year round here in Oregon but the…

via Chili Lime Pineapple Chicken Skewers — Your Homebased Mom

Watermelon-Berry Lemonade

Recipe by Better Homes & Gardens™

Servings: 12

 

Ingredients:

  • 8 cups cubed seeded watermelon
  • 3 cups hulled and quartered strawberries
  • Two 12-ounce can frozen lemonade concentrate, thawed
  • 8 cups water
  • Wedges of fresh watermelon (optional)
  • Whole hulled strawberries (optional)

 

Directions:

  1. In blender, combine half of the watermelon, strawberries and lemonade concentrate. Cover; blend until smooth. Transfer to serving container. Repeat with remaining. Add water, chill up to 2 days.
  2. Serve over ice with watermelon wedges and strawberries. Makes 12 servings.

 

Tips:

Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.

 

 

Nutritional Facts:

Per Serving: 145 calories, (0 g saturated fat, 0 mg cholesterol, 8 mg sodium, 37 g carbohydrates, 1 g fiber, 1 g protein.

 

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens

Yield: 4 servings/Sandwiches

 

Ingredients: 

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

  • 1 cup chopped seedless watermelon
  • 1/4 c. crumbed feta cheese (1 oz.)
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. snipped fresh mint
  • 1 Tbsp. lemon juice
  • 1 tsp. olive oil

 

Directions: 

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
  2. Cover and refrigerate for up to 2 days.

 

 

Grilled Chicken with Watermelon Glaze

Recipe by Better Homes and Gardens

Yield: 6 Servings

Ingredients:

  • 1 recipe Watermelon Glaze*
  • 1 whole chicken or 3 1/2 lbs. meaty chicken pieces
  • 1/2 tsp. kosher salt
  • Snipped fresh herbs (optional)

 

Directions: 

  1. Prepare Watermelon Glaze; reserve 1/3 c. of the glaze.
  2. Pat chicken dry with paper towels. To butterfly chicken*(see below), using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
  3. Prepare grill for indirect grilling**(see below).  Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.
  4. Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.

 

From the Test Kitchen

*Butterflying Chicken:  Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.

**Indirect Grilling: This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.

 

Watermelon Glaze

Ingredients:

  • 1/2 of a small watermelon
  • One 12-oz. jar apple jelly
  • Peel and juice from 1 small lime
  • 2 tsp. crushed red pepper
  • 1 tsp. bottled hot pepper sauce
  • pinch of salt

 

Directions: 

  1. In a small saucepan, melt apple jelly over low heat stirring often so it does not burn. Stir in the 1 c. reserved watermelon juice, the lime juice and lime peel. Add crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
  2. Cut watermelon in half. Slice and reserve one half for serving with chicken; refrigerate until serving time. Cut the remaining watermelon half into chunks (about 4 cups). Place in a food mill or juicer and collect the juice.  Or place watermelon chunks in blender. Cover and blend until nearly smooth. Pour mixture into a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
  3. Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.

 

 

Nutrition Facts (Grilled Chicken with Watermelon Glaze):

Per serving: 539 kcal, 27 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 135 mg chol., 313 mg sodium, 39 g carb., 1 g fiber, 30 g sugar, 35 g pro.

 

Fat-Free Watermelon Sherbet

Recipe by Better Homes & Gardens™

Yield: 8 Servings; Serving Size: 1/2 cup

 

Ingredients: 

  • 5 c. cubed, seeded watermelon
  • 1/2 c. sugar
  • 1/3 c. cranberry juice
  • 1 envelope unflavored gelatin
  • Watermelon wedges (optional)

 

Directions:

  1. Place watermelon cubes in a blender or food processor. Cover and blend or process until smooth. (You should have about 3 cups of watermelon mixture.) Stir in sugar.
  2. In a small saucepan combine the cranberry juice and gelatin. Let mixture stands for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
  3. Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze about 3 hours or until firm.
  4. Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed until mixture is fluffy. Return to pan. Cover and freeze about 1 to 2 hours more or until firm.
  5. To serve, let stand at room temperature for 5 minutes before scooping. Serve with watermelon wedges, if desired.

 

 

Nutrition Facts: Per serving: 83 kcal, 3 mg sodium, 20 g carb., 1 g pro.