Sun-Brewed Rosemary Tea

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  • Makes: 5 servings
  • Serving Size: 6 ounce
  • Prep: 10 mins
  • Stand: 2 hrs to 3 hrs
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Sun-Brewed Rosemary Tea
tea bags or 4 to 6 teaspoons loose tea
1 1/2
quarts cold water
large rosemary sprigs
Sugar (optional)
Lemon slices, quartered (optional)
Rosemary sprigs (optional)
  1. For loose tea users, measure tea into a tea ball or a 100-percent-cotton cheesecloth pouch; tie pouch with a string. (Do not use decaffeinated, green or herbal teas.) Place tea in a 2-quart clear glass container.
  2. Bruise rosemary sprigs with the back of a spoon; add to the container. Add water to container; cover. Let stand in sunlight or at room temperature for 2 to 3 hours. (Keep the container away from combustible material. Sunlight coming through glass and liquid can concentrate a beam of light that could start a fire.) Remove tea ball or bags and rosemary sprigs.
  3. Serve sun tea over ice or refrigerate immediately; store up to 24 hours. If desired, serve with sugar and lemon. If desired, garnish each drink with a rosemary sprig. Store in the refrigerator. Makes 5 to 8 (6-ounce) servings.
Nutrition Facts (Sun-Brewed Rosemary Tea)
    Per serving:
  • 3 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 9 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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