Minted Tea Punch

Southern Living
9 cups


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4 cups boiling water
4 family-size decaffeninated tea bags
1/2 cup loosely packed fresh mint leaves
3/4 cup sugar
1 (6-ounce) can froze lemonade concentrate, thawed and undiluted
4 cups cold water
Garnish: lemon slices and fresh mint sprigs


Pour 4 cups boiling water over tea bags and mint leaves. Cover and steep 3 minutes; remove and discard tea bags and mint. Stir in sugar until dissolved. Stir in lemonade concentrate and 4 cups cold water; chill. Serve punch over ice. Garnish, if desired.

Created date

June 2003