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Made the first pitcher of summer sun tea this weekend! It's always different: This time, I used blackcurrant tea bags, lemon balm, lemon verbena, catmint, spearmint and lavender. All the herbs are coming up nicely, and there's already plenty to make sun tea. Here's my recipe:
Put 4 to 6 tea bags/loose tea/fresh herbs into a large clean, glass container (I use a giant Ball jar like the one pictured above, only larger). Fill with spring water and cover top. Place outside where the sunlight can strike the container for several hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove from sun, remove tea bags/loose tea/fresh herbs, sweeten, and put it in the refrigerator. Yum.