Cynthia's Heavenly Tea

This recipe is taken from Jan Karon's Mitford Cookbook and Kitchen Reader. I took away a lot of great Southern recipes from this book, and this particular recipe is my family's favorite way to drink iced tea. I have changed it on occasion, but always come back to the original.

• Ready In: 20 mins
• Yields: 1 pitcher

Ingredients

• 3  family-size tea bags or 9  regular-size tea bags, tags removed
• 2  sprigs fresh mint leaves, plus mint sprigs for garnish
• 1  cup sugar
• 1 (6 ounce) can  frozen lemonade, thawed
• 2 (11 1/2ounce) cans  apricot nectar
• 2  teaspoons  almond extract

Directions

1. Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water.
2. Bring a kettle with 3 cups water to a rolling boil.
3. Pour the boiling water over the teabags and cover the pitcher with a small plate.
4. Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved.
5. Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water.
6. Serve over ice and garnished with a fresh mint sprig.