4 cinnamon tea bags
1 gallon bottled water
1 lemon, sliced
1 orange, sliced
1 tsp. whole cloves
4 pieces of star anise
4 sprigs pineapple sage or mint (fresh) tied with trussing string
1 c. corn syrup
1 1/2 c. sugar
4 red flowers

Place water in 1 gallon jar. Add tea bags or loose tea, whole cloves, and anise. Cover or close lid and steep in the sun for 24 hours (depending on the visible sun).

Make syrup mixture: With 1 quart of sun tea, stir in corn syrup and 1 1/2 cups sugar. Add more to taste. Mix in tea. Add lemon slices along with orange slices and sage or fresh mint to tea. Pour tea into a serving pitcher and garnish with red flowers of pineapple sage. Serves 6-8.