Chef's Market shares their Tango Mint Fruit Tea recipe with us!

Chef's Market Tango Mint Fruit Tea
Yield: About 1 gallon
Ingredients:
 2 quarts water
 ½ ounce fresh mint
 Cheesecloth, for tying mint
 1 cup sugar
 4 family-size decaffeinated tea bags
 1½ cups orange juice
 1 cup pineapple juice
 2 cups water
 2 cups ice
 Fresh mint and orange slices, for garnish, optional
Directions:
 Bring 2 quarts of water to a boil in a large pot. Remove from heat.
 Stir in the sugar until completely dissolved.
 Tie the fresh mint in cheesecloth and place it in the hot water. Add the tea bags.
 Cover and allow the tea and mint to steep for 1 hour.
 Remove and discard the tea bags and mint.
 Place the ice in a large pitcher or container. Pour the tea over the ice.
 Add the orange juice, pineapple juice, and remaining 2 cups of water. Stir well.
 Cover and refrigerate until thoroughly chilled.
 Serve over ice. Garnish with fresh mint and orange slices, if desired