INGREDIENTS:3 cups boiling water 6 tea bags 1 tsp. chopped fresh mint, or ¼ tsp. dried mint flakes ¾ cup sugar 3 cups cold water juice of 3 lemons (½ cup) ice cubes lemon cartwheel slicesDIRECTIONS:Pour boiling water over tea bags and mint. Cover and steep for 5 minutes; strain. In large itcher, combine tea and sugar; stir to dissolve the sugar. Add cold water and lemon juice; cool. Serve over ice in tall glasses. Garnish with lemon cartwheel slices. SERVINGS:seven 8-oz. servingsCrab leg ...

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