Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Citrus Mint Tea




Source of Recipe


rc-Dawn Vezina


Recipe Introduction


Source of Recipe

Old Fashioned Kitchen




List of Ingredients





5 cups cold water, divided
6 black tea bags (Earl Grey works well)
3 lemons, cut into 1/2 inch slices
11/2 cups fresh mint leaves, torn into pieces
112 ounce can frozen pineapple juice concentrate, thawed
1 cup granulated sugar
2 teaspoons vanilla extract






Recipe



In a saucepan, bring 2 cups of water to a boil. Add the tea
bags, lemon slices, and mint leaves to the pan. Cover,
remove from heat and steep for 20 minutes. In a 2-quart
pitcher, add the pineapple juice concentrate, 3 cups water,
sugar, vanilla extract, and almond extract. Strain the tea
well. Add the strained tea to the pineapple mixture. Stir until
sugar is dissolved. Serve tea hot (reheat gently) or cool to
room temperature, chill and serve on ice.


--------------------------------------------------------------------------------