CITRUS MINT LEMONADE - | Nashville News, Weather & Sports



Billy Dean / Grammy-winning Country Artist

2  lemons
1 c granulated sugar
1/2 c lightly packed mint leaves, plus more for garnish
4 c strong brewed black tea*, cooled
2 c freshly squeezed orange juice (about 4 oranges)
1/2 c freshly squeezed lemon juice (about 2 lemons)
1 orange, cut in cartwheel slices and quartered

Using a vegetable peeler or sharp knife, remove yellow part of lemon peel from lemon.

In a small saucepan, combine lemon peel, sugar, mint leaves and 1 cup water.  Bring to a simmer and cook 1 minute, stirring until sugar dissolves. Remove from heat and cool to room temperature.  Strain syrup into a pitcher.  Discard lemon peel and mint.

Add tea, orange juice and lemon juice to lemon-mint syrup.  Refrigerate until chilled.  Add orange slices.  Serve over ice and garnish with fresh mint leaves.
*Steep 4 teabags in 4 cups boiling water for 5 minutes.

Makes 6 servings

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