Mint Tea

 

Bring 4 to 6 cups of water to a boil (I use 8.).

Drop in 1 cup of loose tea (I use about 10 family-sized decaf tea bags and tie the strings together. This makes the straining process a lot neater.),

rind of 3 lemons, and a large handful of fresh mint.

Turn off fire, cover tightly, let stand 5 minutes. Strain (I use a colander for this).

Add ¾ cup sugar at this point so it will dissolve easily.

Let cold water run through the tea, rinds, and mint and add. (Straining again.)

(I squeeze the rinds and tea bags at this point.)

Add juice of 1 dozen lemons (I use the squeezed lemon juice and add enough ReaLemon to make a little over 1 ¼ cups), 4 cups pineapple juice (I just pour it out of the can and stop pouring when the pineapple juice starts looking cloudy). Strain again when you are putting the tea in your storage container. (I use a fine mesh strainer for this step.) When diluted makes about 2 gallons, but I don’t like it that diluted. This recipe makes about 1 gallon, and I just add a little water to a glass with ice.