While this beverage can stand alone, it's also a great accompaniment to Middle Eastern food such as lamb kabobs and rice.

Johnsie Ford, Rockingham, North Carolina
Recipe by Southern Living March 2007

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Recipe Summary

prep:
10 mins
cook:
5 mins
stand:
1 hr
chill:
1 hr
total:
2 hrs 15 mins
Yield:
Makes 8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups water to a boil over medium-high heat. Stir in 1 cup sugar, and cook, stirring constantly, 1 minute or until sugar dissolves; remove from heat. Stir in 1/3 cup lemon juice, tea bags, and mint leaves. Cover and let stand 1 hour.

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  • Remove tea bags from water, squeezing gently; discard tea bags. Pour tea mixture through a wire-mesh strainer into a 2-qt. pitcher, discarding mint leaves. Stir in 4 cups cold water. Cover and chill at least 1 hour. Serve over ice.

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