24 hrs 10 mins
Growing up I spent summers in Texas with my grandparents and my Granny used to make mint tea all the time. I never got her recipe, but after trial and error I have found that this is pretty close. Everyone who has tried it has loved it; see if it suits you!
My Private Note
Units: US | Metric
- 24 tea bags (Lipton, Salada, whatever is on sale)
- 1 bunch fresh mint
- 0.5 (12 ounce) container frozen lemonade concentrate
- 1 cup sugar (use more or less, depending on your taste) or 1 cup Splenda sugar substitute (use more or less, depending on your taste)
- 1 gallon cold water (a little less)
- 1 gallon glass jar
- 1Tie the mint leaves together and place them in the bottom of the jug.
- 2Tie the tea bags together and place them on top of the mint bunch.
- 3Fill jar with cold water.
- 4Place you jar in a sunny spot for one or two days.
- 5Remove the tea bags and mint, squeezing excess liquid back into the jar.
- 6Add sugar or Splenda and frozen concentrate, stirring well to dissolve.
- 7Chill thoroughly and enjoy!
- 8Cooking time is brewing time.
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Nutritional Facts for Texas Tea
Serving Size: 1 (263 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 73.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.2 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.0 g
- Sugars 18.6 g
- Protein 0.0 g
The following items or measurements are not included: