Summer Solstice Strawberry-Mint Sun Tea Recipe

Summer is here, and the weather is showing it.

Our gardens are growing in full force with an abundance of mint. We have Orange-Mint, Mojito-Mint, Peppermint, and Spearmint and a couple of other varieties I think adopted our yard.

I find myself wondering what to do with this abundance of mint, and of course, drink recipes seem to be at the top of my list. So far I have created two drink recipes that I am sure you will LOVE. The first is this Summer Solstice Strawberry-Mint Sun Tea Recipe (below), and later I will share with you a Ginger Mojito that was a hit at my Women’s retreat.

Sip this tea at your Solstice celebration next to your fire, under the full moon and feel refreshed and ready for the heat of summer ahead.

Summer Solstice Strawberry Mint Sun Tea TheMagickKitchen 800x1164


Summer Solstice Strawberry-Mint Sun Tea

In my neck of the woods, Summer means fresh strawberries and an abundance of fresh mint. This is a delicious summer tea refreshing and full of flavor using mint and strawberries to help transition us into summer!
Prep Time 5 hours
Total Time 5 hours
Servings 6
Author Leandra Witchwood


  • 6-8 cups cold water
  • 4 Ceylon tea
  • 2-4 mint sprigs with leaves
  • 30 frozen whole strawberries
  • Ice Cubes
  • Simple Syrup or Honey to taste
  • Fresh strawberries and mint for garnish


  1. Place the cold water in a large glass pitcher or beverage dispenser.
  2. Add the tea bags and mint. Cover and allow the tea to brew in direct sunlight for 4 to 5 hours.
  3. Remove the tea bags, add ½ of the frozen strawberries to the brewed tea, and allow to sit for 10 minutes and stir.
  4. Divide the remaining strawberries and ice between six ice tea glasses.
  5. Discard the tea bags and mint leaves and fill each glass.
  6. Sweeten with simple syrup or honey to taste.
  7. Garnish with a single strawberry and a small sprig of mint.

Recipe Notes

If you would like to drink your tea more quickly, brew the tea and mint on the stove in a pot with 2 cups of water. Once the water comes to a boil turn off the heat and allow the tea to steep for 2 minutes. Pour hot tea over ice, water, and ½ frozen strawberries and allow to sit for 5 minutes. Divide the remaining strawberries and ice between six tall glasses. Discard the tea bags and mint and fill each glass. Sweeten with simple syrup or honey to taste.
I prefer to use fresh strawberries that I cut and freeze. You can use store-bought frozen berries if you like, this will save you time.


Leandra Witchwood

I just want good food and to live a Magickal life! Is that so much to ask?After many years of study, struggle, and disappointment; I realize that I could forge my own path using the knowledge I gained, and the simplest of techniques. Through persistence I found the honest answer... I can have both!
I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute of it. Okay… well, enjoying nearly every minute of it.
In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where food, spirituality play brilliantly together.
My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach different cooking classes for adults on subjects of making the time spent in the kitchen more enjoyable and efficient, recipe creation, and how to make cooking a part of your Magickal and spiritual practice.
From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most basic-mundane task and make it Magickal!
Please enjoy the recipes, article, and content here on The Magick Kitchen. If you have questions or suggestions, I’m listening.
I am so glad you joined me! The personal act of sharing knowledge, experience, and personal perspective with you is an honor. Thank you!
Leandra Witchwood

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