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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.