- 1 cup water
- 1 cup apple cider vinegar
- 1 cup sugar in the raw
- 2 tea bags of saffron and mango green tea
- In a small saucepan, bring water and apple cider vinegar to a boil.
- Add the sugar and whisk until dissolved.
- Pour into a non-reactive container and add tea bags.
- Let stand a cool. Cover and reserve in the refrigerator over night.
- The following day, remove the tea bags.