We save fruit scraps in a freezer bag to make iced tea. When the bag is full, I put it in a 2L jug and add a dash of red tea and mint (if we have it). I fill the jug with boiling water, cover, let it sit for a day, strain and compost the scraps. I bottle the warm tea and leave in the fridge for a few hours. The result is a refreshing iced tea, particularly rewarding on a summer day.
Recipe inspiration is from @thugkitchen’s peach iced tea.