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Minted Tea Punch

Yield 9 cups


  • 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

How to Make It

  1. 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.