Total Time
24hrs 10mins
Prep 10 mins
Cook 24 hrs

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!

Ingredients Nutrition

  • 24 tea bags (Lipton, Salada, whatever is on sale)
  • 1 bunch of fresh mint
  • 170.09 g container frozen lemonade concentrate
  • 236.59 ml sugar (use more or less, depending on your taste) or 236.59 ml Splenda sugar substitute (use more or less, depending on your taste)
  • 3785.0 ml cold water (a little less)
  • 3785.0 ml glass jar


  1. Tie the mint leaves together and place them in the bottom of the jug.
  2. Tie the tea bags together and place them on top of the mint bunch.
  3. Fill jar with cold water.
  4. Place you jar in a sunny spot for one or two days.
  5. Remove the tea bags and mint, squeezing excess liquid back into the jar.
  6. Add sugar or Splenda and frozen concentrate, stirring well to dissolve.
  7. Chill thoroughly and enjoy!
  8. Cooking time is brewing time.