8 mint tea bags
2 c boiling water
2 c cold water
8 fresh mint leaves, plus garnish
8 T powdered sugar
Juice of 2 fresh limes (4 T)
4 T Rose’s Sweetened Lime Juice
Place the tea bags in the bottom of a heat-resistant half-gallon pitcher. Pour the boiling water over. Let steep for 5 minutes.
Remove the tea bags, being careful not to squeeze them (squeezing the bags will add bitterness). Add the cold water.
In separate bowl, crush mint leaves, 4 T sugar, and splash of water with back of spoon. Add fresh lime juice, Rose’s juice, and remaining 4 T sugar.
Pour mint mixture into tea. Stir well until sugar is dissolved. Let cool, then chill and serve strained over ice. Serves 4.
Source: Steven Smith, founder of Tazo tea; modified a recipe printed in Glamour