Minted tea punch
Ingredients
Makes 9 servings
Prep: 20 min., Steep: 3 min., Chill: 2 hrs.
- 4 cups boiling water
- 4 family-size decaffeinated tea bags
- ½ cup loosely packed fresh mint leaves
- ¾ cup sugar
- 1 6-ounce can frozen lemonade concentrate, thawed and undiluted
- 4 cups cold water
Garnishes:
- lemon slices
- fresh mint sprigs
Instructions
- 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 2 hours.
Notes & Wine Advice
Serve punch over ice. Garnish, if desired.