| Written By Administrator |
This thirst-quenching tea recipe certainly helps when temps here in Georgia reach ![]()
into the 90's. This recipe is a cool, refreshing break from heat and humidity. The mint combined with the lemonade and pineapple-orange concentrate add extra zip and zest.
2 family-size tea bags
1/2 cup granulated sugar
1 (6-ounce ) can frozen lemonade concentrate
1 (12-ounce) can pineapple-orange concentrate
1 lemon or orange, sliced (optional)
2 mint sprigs (optional)
1. Bring 8 cups water to a boil. Add the tea bags; steep for 5 minutes.
2. Remove tea bags and discard. Stir in sugar until dissolved.
3. Pour the tea into a gallon plastic jug with a tight lid.
4. Add the concentrates, stir and chill, up to 24 hours in advance.
5. Before the picnic or barbeque, fill the rest of the jug with ice cubes and add the fruit slices and mint sprigs.
Calories:
79 calories (percent of calories from fat, 1);
Protein: 1g;
Carbohydrates: 20g;
Fiber: trace;
Fat: trace (no saturated);
Cholesterol: 0;
Sodium: 2ml;
Makes 16 servings.
Recipe courtesy of Gladys Adams of Adams Catering & Event Services in Woodstock, Georgia.
Photo courtesy of the Atlanta Journal & Constitution.





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