Yield: 25 Servings
| Measure | Ingredient |
|---|---|
| 1 | Handful fresh mint |
| 4 teaspoons | (heaping) loose black tea |
| 4½ cup | Boiling water |
| Sugar | |
| Juice and rind of lemons and oranges |
Place one handful of fresh, washed mint in a 2-quart container and bruise lightly. Add loose tea on top of mint. Pour boiling water over. (Measure water cold and bring to a boil) Cover, steep for 5 minutes and strain.
Makes about 1 quart of concentrate. (This should be refrigerated or frozen until ready for use). When needed, put 1 cup of concentrate in a 2-½ quart pitcher, add ¾ cup sugar and juice and rind of 2 lemons and 1 orange. Add water to fill pitcher.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .