Ginger slices are wonderful in tea.

We used to make sun tea infused with the mint from our garden, when I was little! It was delicious.

My go-to with sun tea -- using black tea as a base -- is a a handful of lemon verbena fresh from my garden and some honey to sweeten. Another thing I like to do is thick (half an inch or so) slices of oranges with a few cloves -- also sweetened, but with sugar, not honey. Hey, I'm a southern gal, so sweet tea is a must. :)

I'm a big fan of just orange slices added in to either black or green tea for sun tea

Mints, sliced, diced or pierced fruit.

I like lemon verbena too. Mint is also a favorite.

The Greek/Lebanese restaurant I love puts orange slices and orange blossom water in their tea; it's awesome.

Not to be a party pooper, but sun tea has some risks to it.
http://www.snopes.com/food/prepare/suntea.asp

I have had great success simply brewing in my fridge and the tea comes out clear and beautiful.

I'm a big fan of fresh citrus. Predictable but delicious :)

I'll use one flavored tea bag along with the regular black tea to lightly flavor it. I've liked raspberry tea this way. A sample pack of teas can let you try several out and see how strong you want the added flavor. A little cinnamon is nice as well. Some of the simple syrups made with herbs work well, too. I have made one with rosemary that was for a cake but we've ended up using it in lots of things like tea, ice cream and even cookies.

Rose or Hibiscus petals are delicious, especially Hibiscus.

@MissMarnie, even according to the article you linked to, the danger is not actually in the brewing method, but contained in the water itself. Do you boil all your drinking water before consuming it? If not, you're taking the same risk as those of us making sun tea. Anyone that's truly paranoid could use treated, filtered tap water or bottled water--if it's safe to drink plain, it's certainly safe to drink as tea.

I'm also a fridge-tea brewer. We love earl grey fridge tea, and I personally love cold-brewed peppermint and rosehip/hibiscus/red zinger tea. Both are very refreshing.

As for sun-brewing - from what I've heard the danger is in keeping the water at a below-boiling, but still hot temperature, which encourages the growth of bacteria. I trust the Center for Disease Control.

That being said, I grew up on sun tea, but my mom always put it out in strong, direct sunlight and never left it out for more than a few hours - as soon as the water was dark and colored, she refrigerated it. It's when people leave the tea out all day or on not very hot days that bacteria can develop. Even if you leave plain tap water out at room temp for several days it gets a stale or "off" taste to it and can develop bacteria or mold, depending on how well it is covered/sealed and the cleanliness of the container.

Even with fridge tea I rinse out the container between brews and wash in hot soapy water every once in a while. And I use a glass container, which doesn't keep bacteria or mold as easily as plastic.

It's just one of those things - probably not going to hurt you, but you know someone is going to figure out a way to mess it up and get sick.

@ strang.bird, I may not boil all my water, but I don't leave it out in the hot sun all day either, which is where the risk comes in

I did link to the snopes article specifically because it's just the facts and does talk about how to reduce the risk but I honestly don't think the taste of sun tea is so great that it offsets the greater risk inherant in it. In fact, I see no improvement in the taste, it tends to look foggier and I get great results I don't have to consume right away when I brew in the fridge.

I'm not trying to stop anyone from making sun tea, but I do think one should do so in an informed way. If the greater risk isn't offset by some benefit, I think you are better off choosing the less risky option.

I like lemon balm, hibiscus, or ginger but I do not sun brew. I make a concentrated tea with hot water, approximately 1/5 the total volume then add cold water and ice. You end up with freshly brewed instant iced tea.

Definitely Maple Syrup! It gives my tea this unique sweet taste. I do not use any Maple Syrup: I use Organic one (it's cleaner and better!). I found this cool site called rougemaple where I get the greatest Organic Maple Syrup. It makes the best tea ever!

I don't sun brew my tea, as it's said to be risky, and fridge-brewed tea comes out just as well. You should try different flavors/kinds of tea! I've made jasmine green fridge tea, and an assortment of other flavors. Easy.