- 4 cups water
- 2/3 cup loosely packed fresh mint leaves
- 2 tablespoons sugar
- 8 lemon herbal tea bags
- 3-1/2 cups reduced-calorie reduced-sugar cranberry juice
- 1 tablespoon lemon juice
- Ice cubes
- Lemon slices, optional
- In a large saucepan, bring the water, mint and sugar to a boil. Remove from the heat; add tea bags. Cover and steep for 15 minutes.
- Discard tea bags. Cover and let stand 45 minutes longer. Strain and discard mint leaves. Stir the cranberry and lemon juices into tea. Serve over ice with lemon slices if desired. Yield: 8 servings (2 quarts).
Originally published as Iced Cranberry-Mint Tea in Light & Tasty June/July 2007, p25
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