The basics: You can find special sun tea containers at the store, or you can just use a glass jar. Put water in a jar, add five or six tea bags, and then set it out to soak up the sun. If you put it out in the morning, you should have tea ready to drink by the afternoon.
Challenge: While you’re making sun tea, pour some lemonade into a plastic ice cube tray and place in the freezer. When the tea is ready, you can mix in lemonade ice cubes for a yummy drink.
Did you know: You can add flavors to your sun tea while it soaks up the sun. Consider throwing in a few slices of lemon or sprigs of herbs. It’ll add to the flavor.
Mix dry ingredients in a bowl. In a separate bowl mix honey, water and citrus peel. Combine second mixture with the first. Knead with hands until thoroughly mixed. Press into a baking pan to a thickness of 1/2 inch. Bake at 150 degrees for about 6 hours. Don't let it brown! It burns easily. Cut into bars 1" x 2" or larger, wrap in wax paper. Store in a cool place until needed. May be eaten in bar form or crumbled in water or milk as a breakfast cereal.1
Place lettuce leaves on a plate. Put one pear half on top of lettuce with the hump-side up. Put a marshmallow in place using a toothpick on the narrow end of the pear to look like a Bunny's tail. Place 2 raisins on top of the pear for the Bunny's eyes, a maraschino cherry for the nose, cut 2 thin pieces of carrot in the shape of ears, and finally, stick into the pear, so the bunny will have ears.1
Granola bars, energy bars, string cheese, and fruit roll-ups are easy to reach for when hiking. Fresh fruit and vegetables in Mother Nature’s convenient packaging mean little waste to pack out. Choose fruit that travels well. Apples and orange, as opposed to bananas and soft pears, are very refreshing.1
The Boy Scout acronym for good old raisins and peanuts is even better with chocolate bits or M&Ms. Just mix your ingredients together in a re-sealable container or plastic bag. 2
Adjust your stove to medium-high heat and barely cover the bottom of your largest cooking pot with vegetable oil. Add a half-dozen kernels of the best (I use Orville’s) popping corn to the uncovered pot. Don’t add salt to the popper, as this encourages sticking and burning. When all the “maidens” have popped, the oil is at the right temperature. Add enough corn to cover the pot bottom, no more. You’ll have tough popcorn if you don’t allow steam to escape during the popping process, so find some way to vent the pot cover. Continuously shake the pot with a twisting motion until the cover is forced away from the pot, then immediately pour out the popped corn into a large paper grocery sack. Season with margarine and fine-grade popcorn salt. Shake the paper bag to mix. 3
1Content and images from the book The Kids' Outdoor Adventure Book: 448 Great Things to Do in Nature Before You Grow Up*, by Stacy Tornio and Ken Keffer. Copyright © 2013 by Morris Book Publishing, LLC. Used by permission of FalconGuides
2From the book Knack Car Camping for Everyone by Mary and Bill Burnham Copyright (c) 2009 by Morris Book Publishing, LLC Used by permission of FalconGuide
3From the book Canoeing & Camping Beyond the Basics, 3rdby Cliff Jacobson. Copyright © 2007 by Cliff Jacobson. Used by permission of FalconGuides, a division of Globe Pequot Press. Visit Falcon.com.