Mint Tea Punch



Makes 3 1/2 quarts

Recipe from

Southern Living


5 cups boiling water
5 regular-size tea bags
8 mint sprigs, crushed
1 cup sugar
1 (12-ounce) can frozen orange juice concentrate, thawed and undiluted
1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted
6 3/4 cups water
Garnishes: fresh mint sprigs, lemon slices


Pour 5 cups boiling water over tea bags; add mint sprigs. Cover and steep 5 minutes. Stir in sugar; steep 5 more minutes.

Remove tea bags. Pour tea through a fine wire-mesh strainer into a pitcher, discarding mint sprigs. Stir in concentrates and 6 3/4 cups water. Chill. Serve over ice. Garnish, if desired.

Lori Cook, Wichita Falls, Texas,

Southern Living

March 2004
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