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Minted Iced Tea

Makes: 16 to 18 servings
Serving size: 8 ounce Yield: 128 to 144 ounces
Prep 20 mins Chill 4 hrs to 48 hrs Cook 15 mins Stand 5 mins
Minted Iced Tea
Ingredients
  • 7  cups  water
  • 2  cups  sugar
  • 8  tea bags orange pekoe tea
  • 8  sprigs  fresh mint
  • 8  cups  cold water
  • 2  cups  orange juice
  • 3/4  cup  lemon juice
  •  Ice cubes
  •  Fresh mint sprigs (optional)
Directions

1. In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.

2. Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.

From the Test KitchenTest Kitchen Tip:
  • You can halve this recipe if you want fewer servings.
Nutrition Facts (Minted Iced Tea)
  • Servings Per Recipe 16,
  • cal. (kcal) 110,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 28,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 24,
  • pro. (g) 0,
  • vit. A (IU) 49,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 3,
  • Potassium (mg) 79,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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