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Minted Iced Tea
- Makes: 16 to 18 servings
- Yield: 128 to 144 ounces
4 hrs to 48 hrs
Liven up your outdoor entertaining -- or just refresh your family's thirst -- with this simple fruit-infused tea. Orange and lemon accompany the mint that flavor this summer iced tea.
tea bags orange pekoe tea
Fresh mint sprigs (optional)
In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.
Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.
- Test Kitchen Tip: You can halve this recipe if you want fewer servings.
(Minted Iced Tea)
Servings Per Recipe 16, Folate (µg) 12, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 24, Thiamin (mg) 0, pro. (g) 0, vit. C (mg) 22, carb. (g) 28, Niacin (mg) 0, Riboflavin (mg) 0, Potassium (mg) 79, Monounsaturated fat (g) 0, sodium (mg) 3, sat. fat (g) 0, chol. (mg) 0, vit. A (IU) 49, iron (mg) 1, calcium (mg) 10, cal. (kcal) 110, Fat, total (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, Polyunsaturated fat (g) 0