ICED TEA TIPS
For our recipes, we used dried herbs and a fast, stove-top brewing method. When using fresh herbs, simply double the volume of leaves and roots. You can also sun-brew, placing the herbs and water in a covered glass jar in full sunlight for two to four hours. But always remember to brew your teas strong to account for ice cubes, which will dilute the taste. And be sure to use a large enough pot to allow plenty of room for the herbs to circulate and release their flavors. If you don't drink the tea immediately, pour it into a glass container that can be tightly sealed and put it in the refrigerator. Stored this way, it will keep for up to one week.
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