A friend recently served this like iced tea at a buffet and I begged for the recipe. This tea is sweet in the way good southern tea ought to be. My friend puts the mint leaves in the water before bringing the water to a boil and steeps for 7 minutes (southerners like their tea strong), and combines limeade with lemonade when doubling the recipe.
Mint Tea Punch
- 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.
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Mint Tea Punch Recipe at a Glance
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