Sun tea is a quick and easy drink to enjoy on a hot summer’s day. I try to make a batch every week that I will put into the fridge to consume later. Though it is called sun tea, I don’t put any real tea in my concoctions but mints, flowers and herbs from my garden. What ever is fresh and blooming. This batch has both mint (Mentha) and lavender (Lavandula angustilfolia) in it.
I try to linger when I pick the leaves and flowers so their early-morning scents are imparted to my fingers. I bring my hands toward my nose to inhale my selections.
I don’t have a fixed recipe as I look around the garden and toss the plants into a 1/2 gallon Bell canning jar (much less expensive than most sun tea jars) I use to contain my mix. When it seems like I have enough, I stop collecting. I then pour fresh cold water from our well into the jar, seal it, place it into a sunny spot and wait. By the time the sun is setting over the hill it is ready to be sampled with infused flavors. It is always divine.
(Care should be taken in making these mixtures as bacterial contamination is possible.)
