Rating: 4 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
  • 17 Ratings

Liven up your outdoor entertaining with this simple fruit-infused iced tea.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
chill:
4 hrs
cook:
15 mins
stand:
5 mins
total:
4 hrs 40 mins
Servings:
16
Yield:
128 to 144 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Test Kitchen Tip:

You can halve this recipe if you want fewer servings.

Nutrition Facts

110 calories; carbohydrates 28g; sugars 24g; vitamin a 48.6IU; vitamin c 21.8mg; niacin equivalents 0.2mg; folate 12.1mcg; sodium 3mg; potassium 79mg; calcium 10.1mg; iron 0.5mg.
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