Calamondins in the Giant Forest

I just figured out that those are not super sour kumquats growing in my backyard.  Thanks to a fb post in the San Diego Backyard Fruit Exchange, I found that I have calamondins!  Not that it makes a difference but it's nice to know.

It's so hot and I'm prone to heat-induced vertigo.  With this in mind, I stocked up on white tea for the summer.  And I wanted to bring a beverage for our camp trip in the Sequoias.  This was the perfect thirst-quencher while I soaked my feet in the deliciously icy river.

1/2 oz white peony tea leaves from the co-op
3/4 cup evaporated cane sugar (or sweetener of your choice) from the co-op
3/4 cup fresh squeezed juice from my backyard lemons
1 cup calamondins from my backyard, cut in half, seeded if you like
spring water

Bring 3 cups of water to a boil, remove from heat and add the tea leaves.  Stir briefly to submerge the leaves and let steep for about 10 minutes, to taste.  Stir in the sugar until dissolved.  Strain into a 1/2 gallon mason jar and allow to cool.  Add in the lemon juice and the kumq..., I mean, calamondins.  Add more water to fill to 1/2 gallon.