Minted Tea Punch

Recipe from

Southern Living


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.

July 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note