Summertime Iced Tea

Cindi Bauer

By
@DomesticGoddess

I happen to come across this iced tea recipe at food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste. When making the tea, I used fresh spearmint leaves from my garden, plus I added more. I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.


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Comments:

Serves:

108 ounces

Method:

Stove Top

Ingredients

8 cups
water
14
tea bags (orange pekoe and black)
25
fresh spearmint leaves
1 cup
sugar
1 (12 oz.)
can frozen lemonade concentrate
4 cups
cold water
lemon slices, to garnish
sprigs
of fresh spearmint, to garnish
1 gallon
size heat-proof glass jar

Directions Step-By-Step

1
Place the spearmint leaves and tea bags in a heat-proof gallon size jar.
2
In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.
3
Pour the heated water into the large heat-proof jar; cover the jar with a glass plate. I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.
4
After the tea has steeped, discard the teabags and mint leaves. Add the sugar, and stir thoroughly.
5
Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)
6
Now add the frozen lemonade and cold water; stir well.
7
Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.
8
Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.
9
Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags). I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!