Ingredients

• 2 1/2 cups water
• 2 cups sugar
• 1 cup firmly packed fresh mint (only tender tops and leaves)
• one 12 oz. can frozen lemonade
• one 6 oz. can frozen orange juice

Directions

Boil water and sugar 5 minutes. Pour over tea and cover tightly, allowing to stand 1 hour. Strain and squeeze out the juice. Add the lemon and the orange juices. This may be frozen until ready for use. When serving, add 3 quarts water to 1 quart concentrate.

Ingredients

• 6 cups white grape juice, chilled
• 1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted
• 5 1/2 cups club soda, chilled

Directions

Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve over ice.

Yield: 3 quarts

Southern Living, APRIL 200

Ingredients

• 4 to 5 T. unsweetened instant tea
• 4c. water
• 1 1/2 c. sugar
• 12 oz. can of frozen lemonade
• 12 oz. can of frozen pineapple orange juice

Directions

Stir together tea, water, and sugar: bring to boil, then let cool. In a gallon container mix lemonade and pineapple orange juice. Add to tea mixture along with enough water to make one gallon. Refrigerate. Serve over ice.

Ingredients

• 1 cup water
• 1 cup sugar
• tender young mint
• shaved ice
• bourbon

Directions

2 days before — boil 1 cup water and 1 cup sugar for 5 minutes. Cool. Add tender young mint. Refrigerate covered overnight. Nearly fill julep cup with shaved ice. Strain mint from syrup. Add 1/2 to 1 Tbsp syrup and 2 jiggers Kentucky bourbon to ice. Stir slightly. Add more shaved ice, a mint sprig and a straw the same height as the cup to savor full aroma. Frost cups and serve.

Ingredients

• 3 quarts water, divided
• 6 individual tea bags
• 3/4 cup lemonade concentrate
• 3/4 cup orange juice concentrate
• 1 cup sugar

Directions

In a large kettle, bring 1 quart water to a boil. Remove from the heat; add tea bags. Steep for 5 minutes. Discard tea bags. Stir in lemonade and orange juice concentrates, sugar and remaining water.

Makes about 3 quarts