Cynthia's Heavenly Tea Recipe #378509
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.
by Chef Lizzie
20 min | 20 min prep
1 pitcher
- 3 family-size tea bags, tags removed 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 1/2 ounce) cans apricot nectar
- 2 teaspoons almond extract
- Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water.
- Bring a kettle with 3 cups water to a rolling boil.
- Pour the boiling water over the teabags and cover the pitcher with a small plate.
- Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved.
- Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water.
- Serve over ice and garnished with a fresh mint sprig.
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5 stars