Citrus Tea Punch with Fresh Mint
Author: Chief Mixologist
  • 10 Cups boiling water
  • 6 tea bags
  • 6 whole cloves
  • Zest of 1 lemon; removed in strips
  • zest of 1 orange; removed in strips
  • 2/3 Cup sugar
  • 1 can frozen lemonade (12 oz); thawed
  • 2 Tablespoons mint leaves
  • 10 mint sprigs
  1. Pour boiling water over tea bags, cloves, lemon zest and orange zest.
  2. Cover.
  3. Let steep 5 minutes.
  4. Use tongs to transfer tea bags to plate (when cool enough to handle, squeeze tea bags over pot to release all tea); stir in sugar until dissolved.
  5. Stir in lemonade.
  6. Chill several hours or up to 2 days.
  7. One hour before serving, stir in mint leaves and refrigerate.
  8. Strain tea.
  9. Put ice cubes in chilled stemmed glasses.
  10. Pour in tea; garnish with mint sprig.
Recipe by Beverages at