- 1 gallon water
- 24 individual tea bags
- 6 fresh mint sprigs
- 3-1/3 cups sugar
- 3 cups unsweetened pineapple juice
- 1 cup lemon juice
- In a Dutch oven, bring water to boil. Remove from the heat. Add tea bags; steep for 10 minutes. Discard tea bags; add mint. Steep 5 minutes longer; discard mint.
- Stir in the sugar, pineapple juice and lemon juice until sugar is dissolved. Cover and refrigerate until chilled. Yield: 4 quarts.
Originally published as Fruity Iced Tea in Country Extra July 2004, p49
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