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.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
chill:
4 hrs to 2 days
cook:
15 mins
stand:
5 mins
Servings:
16
Max Servings:
18
Yield:
128 to 144 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts

110 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 3mg; potassium 79mg; carbohydrates 28g; fiberg; sugar 24g; proteing; vitamin a 49IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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