I have an extreme number of tea bags left over from my winter stores, and they must all be used up before another winter – at which point I’ll replenish the stock again. I ran out of things to drink here, and have had quite enough plain water for the day (don’t really like water, but I do my best), so I decided to try my hand at sun tea. It came out pretty good.
NOTE: I placed the pitcher at the center of my patio table to brew. When I brought the pitcher back into the house, the tea was still as cool as the water was when I brought it out.
Ingredients
4 peppermint tea bags, organic (Or use a couple of tablespoons of loose-leaf tea in a tea ball.)
5 black tea bags, organic (Or use 2 1/2 tablespoons of loose-leaf tea in a tea ball.)
1 gallon water
- Place the tea bags or balls in a gallon size pitcher.
- Fill the pitcher with cold water and cover.
- Set it outside in a sunny spot for 1 hour.
- Bring in and place in the refrigerator.
- Whenever you want a glass, fill one with ice and pour the tea over it. The tea can be used as soon as it is brought in.
Tips
- Use a clear glass jar.
- Mix up the flavors using different types of teas.
- Add honey if desired. Start with 1/4 cup. Eventually, by using a little less each time making the tea, you should be able to cut down to little or no honey.
- You can use decaffeinated tea bags for this recipe.
Serving Suggestions
- Serve over ice with a lemon slice.
- Serve over ice with a spring of mint.
You may also enjoy:
Stay cool!
Shannon
frugalrecipes.wordpress.com 
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