Minted Iced Tea
Recipe from Better Homes and Gardens
Liven up your outdoor entertaining with this simple fruit-infused iced tea.
Servings: 16 to 18
Serving size: 8 ounce
Yield: 128 to 144 ounces
Prep Time: 20 mins
see savings7 cupswater
see savings2 cupssugar
see savings8tea bags orange pekoe tea
see savings8 sprigsfresh mint
see savings8 cupscold water
see savings2 cupsorange juice
see savings3/4 cuplemon juice
see savingsIce cubes
see savingsFresh 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.
Per Serving: cal. (kcal) 110, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 28, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 24, pro. (g) 0, vit. A (IU) 49, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 3, Potassium (mg) 79, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet