Recipe from HomeLife Magazine | The Table: Fireflies & Friends by Laura Schupp
8 regular tea bags
1 large bunch, or 16 sprigs of fresh mint with stems
1 c. sugar
4 c. water
Boil water. Place tea bags and fresh mint in a gallon sized container. Add boiling water and let steep for 15 minutes, stirring occasionally. Squeeze all tea bags and remove from container, then run the concentrated mixture through a strainer. Pour tea infused with mint back in gallon container and add sugar while liquid is hot. Stir well until sugar has dissolved. Top off with ice until liquid measures one gallon. Serve in a tall glass or Mason jar and garnish with mint sprig. Makes 8 servings. Enjoy!
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