Herbal Sun Tea
Lemon verbena or mint enhances a jug of rooibos tea, perfect for a summer picnic.
Martha Stewart Living, July 2007
- 2 tablespoons loose rooibos tea
- 2 tablespoons dried lemon verbena or dried mint
- 2 quarts cold water
- Honey or sugar, to taste
- Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twine. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours.
- Strain tea, and discard solids. Stir in honey or sugar. Serve immediately, or refrigerate up to 3 days.
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