This recipe is taken from Jan Karon's Mitford Cookbook and Kitchen Reader. I took away a lot of great Southern recipes from this book, and this particular recipe is my family's favorite way to drink iced tea. I have changed it on occasion, but always come back to the original.

Ingredients

family-size tea bags or 9 regular-size tea bags, tags removed3
sprigs fresh mint leaves, plus mint sprigs for garnish↗2
sugar↗1 cup
(6 ounce) can frozen lemonade, thawed↗1 can
(11 1/2 ounce) cans apricot nectar↗2 cans
almond extract↗2 teaspoons

Step-by-step instructions

1
Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water.
2
Bring a kettle with 3 cups water to a rolling boil.
3
Pour the boiling water over the teabags and cover the pitcher with a small plate.
4
Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved.
5
Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water.
6
Serve over ice and garnished with a fresh mint sprig.

Source: food.com

Original recipe ↗

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