Lemon Mint Sun Tea

Pour the water into a large gallon-size jug. Pour the water up to about 2 inches from the top of the jug. Open all of the tea bag wrappers. Then put the tea bags in the jug so that the strings hang on the outside of the jug.

Cut ¾ of the lemon into about ½ inch thick slices; reserving ¼ of the lemon for garnish. Then cut each slice of the lemon into quarters.

Chop 2 of the sprigs of mint into large pieces; reserve the other 2 sprigs for garnish.

Cut a piece of the cheesecloth into a piece about 15 inches long

Put the cut lemons and pieces of mint into the cheesecloth.

Pull up the edges of the cheesecloth and gather it around the lemons and mint (all of it except the garnish portions) so they are in a tight ball; then tie the string around the gathered part to keep it in a tight ball.

An option is to cut off the tail of the cheese cloth right above where the knot is tied; this way the cheese cloth won’t hang out of the jug of tea. Put the cheesecloth ball of lemon and mint into the jug of tea. Let the string hang out on the outside of the jug.

Put the lid on the jug and let it sit in the sun for about 3 to 5 hours; longer if you like.

When the sun tea is ready, remove the bags of tea and the cheesecloth bag of lemons and mint.

Serve over ice and garnish with the remaining lemon and mint.