Sun Brewed Mint Tea

What you will need: A 1 gallon pitcher for pouring.  A clear 1/2 gallon glass or plastic container that can be sealed and used as a brewing vessel (I use a Simply Orange juice bottle that has been thoroughly washed and rinsed before each use to avoid bacteria growth).  Your favorite kind of tea.  If you have no favorite tea, you can use a plain black tea like Lipton's, or may I recommend a mix of 6 green tea bags with 4 chai tea bags (with tags if your following my method).  This gives the tea a nice balance and complements the mint very nicely.  You will also need sugar to taste.  I use 1 1/2 cups per gallon.  You may want to start with 1 cup and see if that is sweet enough for you (remember you can always add, but you cannot take away!).  Two or three sprigs of mint or if you're like me, orange mint (same plant family, different variety with citrus flavor).

Fill your brewing vessel with lukewarm water.

Next, insert two or three mint sprigs (if you like it really minty, do three) into your vessel.

Third, place your teabags into the vessel, being careful to keep the tags hanging out for easy removal.  Bunch the tags together and hold them while you put the lid of your vessel back on.  Place in a sunny location for several hours.  I usually let mine steep for at least 4 hours, but some people leave it out much longer.  If it is not very warm outside, 8 hours in the shade is like 5 hours in the sun.  When the tea is dark brown all the way through, you know it's done.  Leaving it out too long will create a bitter taste.

Lastly, pour your sugar into your empty 1 gallon pouring pitcher.  Remove the teabags from your brewing vessel carefully so they do not rip open.  Pour the warm tea over the sugar to help dissolve it.  Fill the rest of the pitcher up with water and stir.  Taste for sweetness, and add sugar if needed.  I remove the mint sprigs; however, if you are entertaining, fresh mint leaves in the glasses makes a nice garnish.  Pour over plenty of ice and relax!