- 3 peppermint-flavored tea bags
- 7 cups boiling water
- 1 cup cranberry juice
- 3/4 cup thawed pink lemonade concentrate
- Steep tea bags in boiling water for 5-10 minutes. Discard tea bags. Pour tea into a pitcher or large bowl; stir in cranberry juice and lemonade concentrate. Cover and refrigerate overnight. Serve over ice. Yield: 8 servings.
Originally published as Minted Iced Tea Cooler in Country Woman May/June 2001, p41
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