"Omelet" > wrote in message
news
> In article >,
> Goomba > wrote:
>
>> Bob Terwilliger wrote:
>> > Janet wrote:
>> >
>> >> You know, I grow mint and spearmint. I adore the aroma. There are
>> >> only 2 places that I can tolerate fresh mint leaves. One is to take a
>> >> couple of sprigs of mint, twack it against the side of the sink and
>> >> put it in with the sun tea to brew.
>> >
>> > I used to make sun tea frequently until I read about the "ropy
>> > bacteria"
>> > problem.
>> >
>> > http://www.snopes.com/food/prepare/suntea.asp
>> >
>> > Bob
>>
>> We did a tea lecture and met with Steven Twinings (of Twinings Tea)who
>> mentioned this bacteria problem. He and this other Englishman just shook
>> their heads in disgust that (some)Americans attempt sun tea.
>
> I make mine in the refrigerator. You don't need sunlight. Chemistry
> (natural molecular diffusion) takes care of making it.
> It works, and at a safe temperature. ;-)
>
> Just take any bottle, fill it with water and drop in the appropriate
> number of teabags, (I use 1 bag per 2 cups of water), stick it in the
> refrigerator for 24 hours.
>
> Walla. "sun" tea.
>
> Trust me, this works...
> --
> Peace! Om
>
We do make refrigerator tea -- or at least my husband does. It was just
easier to say sun tea. I don't do the boil and pour over a pitcher of ice.
The contents are replaced every other day if not consumed in one day.
Janet