Sun-Brewed Rosemary Tea

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4 to 6   tea bags or 4 to 6 teaspoons loose tea
1-1/2  quarts cold water
2 or 3  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.

Source:  Better Homes & Gardens
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