Flower Basket

I used to have a glass gallon jar specifically for making sun tea. On warm, cloudless mornings, I’d fill it with cold tap water and eight tea bags. I’m sure you can use black or green, but I’ve always preferred herbal teas like mint, chamomile or hibiscus. Sun tea has a more subtle, delicate flavor than tea made with hot water. I’d cover and place the jar outside, someplace where it was sure to get at least four hours of direct sunlight. I’d check on the jar periodically, between household chores. When the tea reached a deep, satisfying color, I’d remove the bags, add a sweetener, and place the jar in the fridge. Most of the time I used a little cane sugar, as I dislike artificial sweeteners and honey settles to the bottom of the jar. Once it was chilled, there would be enough iced tea to last me two or three days at least.