What you need to nail this recipe:

Equipment:

1. Food safe container (traditional stock pot works great too!)
2. Immersion circulator (aka sous vide)
3. Food safe ziplock - gallon size or large
4. Food strainer (we use a fine mesh French style)
5. Measuring cups

Ingredients:

1. NORA fruit tea
2. Water
3. Organic cane sugar

Directions: 

1. Add water to a food safe container and set immersion circulator to 165°F / 74°C. 
2. Add 2 cups organic cane sugar, 2 cups water, & a pinch of NORA fruit tea to a food safe ziplock bag.
3. Seal ziplock bag then squeeze carefully to mix ingredients. 
4. Place sealed bag into heated water for 30 minutes or until sugar is fully dissolved. (exercise caution when handling hot ingredients) 
5. Remove sealed bag carefully from hot water then strain mixture into a food safe container.
6. Seal container and refrigerate up to two weeks.