Recipe: Mint Tea Punch

Added By: Eira Alarches

Originated From: Lady Sheelin

Ingredients:
8 tea bags
8 fresh mint sprigs
1 C sugar
2 quarts boiling water
2 1/2 C pineapple juice
1 can (6 oz.) can frozen lemonade concentrate, thawed
additional mint springs for garnish

Directions:

1. Combine tea bags, sugar and mint sprigs. Pour boiling water over tea mixture. Cover and let steep for at least a half hour.

2. Remove and discard tea bags and mint springs. Transfer to a large pitcher or punch bowl and add pineapple juice, cold water and lemonade concentrate (undiluted).

3. Stir well, serve over ice garnished with mint sprigs.
 
Notes:
Makes about 3 quarts.