Minted Iced Tea

Liven up your outdoor entertaining with this simple fruit-infused iced tea.

Minted Iced Tea
16 to 18
8  ounce
128 to 144 ounces
20 mins
by 4.5 3  people
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Related Categories:

Drinks, Iced Tea, Seasonal, Summer, Tea
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  • 7 cups water
  • 2 cups sugar
  • 8 tea bags orange pekoe tea
  • 8 sprigs fresh mint
  • 8 cups cold water
  • 2 cups orange juice
  • 3/4 cup lemon juice
  • Ice cubes
  • 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.

nutrition information

Per Serving: cal. (kcal) 110, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 28, Monounsaturated 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 (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 3, Potassium (mg) 79, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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