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