Lemon tea

Yield: 7 quarts

Measure Ingredient
6 quarts Water
4 eaches Quart-sized tea bags
1 cup Sugar
2 eaches 12-ounce cans frozen lemonade concentrate, thawed & undiluted
Fresh mint leaves (optional)
Lemon slices (optional)

Bring water to a boil; add tea bags. Remove from heat, cover and let stand 20 minutes. Add sugar and lemonade concentrate, stirring until dissolved. Add mint leaves, if desired. Serve over ice; garnish with lemon slices, if desired. Yield: about 7 quarts.

Recipe from "Southern Living" July, 1982 Reprinted in _Southern Living 1982 Annual Recipes_ Oxmoor House, Inc. ISBN 0-8487-0537-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-11-95

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