Joan Bryson’s Mint Iced Tea
📜 Collection: UK3 | ✍️ Attribution: Joan Bryson | 📂 Category: Beverages A refreshing and fruity iced tea punch with a cool mint finish. This large-batch recipe from Joan Bryson combines strong sweet tea with pineapple juice and lemonade for the perfect party drink.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | Chilling time | 12-14 servings |
🔪 Key Equipment
- Large pitcher or punch bowl
- Stirring spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Quarts | Strong Tea | Brewed and cooled |
| 1/2 Cup | Sugar | Granulated |
| 1 Cup | Pineapple Juice | Chilled |
| 1 (6 oz) Can | Frozen Lemonade Concentrate | Thawed |
| 3 Cups | Water | Cold |
| 1/2 tsp | Mint Or Peppermint Extract | Liquid |
For Serving
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Ice | For serving |
| As needed | Orange Slices | For garnish |
Instructions
Step 1: Brew and Sweeten
- Brew 2 quarts strong tea. While it is still hot, add the 1/2 cup sugar and stir until it dissolves completely. Allow the sweet tea to cool to room temperature.
Step 2: Combine and Chill
- In a large pitcher or punch bowl, combine the cooled sweet tea, 1 cup pineapple juice, 1 (6 oz) can frozen lemonade concentrate, and 3 cups water.
- Stir in the 1/2 tsp mint or peppermint extract until well incorporated. Chill thoroughly in the refrigerator until ice cold.
Step 3: Serve
- Serve in glasses over ice, garnished with fresh orange slices until refreshing and aromatic.
💡 Make-Ahead & Storage: Store the mixed tea covered in the refrigerator for up to 3 days before serving.
Original Recipe Scan
