4 cups cold water
10 tea bags
4 12-ounce cans apricot nectar
1/2 cup fresh mint leaves, slightly crushed
1/4 cup sugar
Fresh mint (optional)
Citrus slices (optional)
1. In a 4-quart Dutch oven bring water to boiling; remove from heat. Add tea bags. Let steep for 3 to 5 minutes. Discard bags. Stir in nectar, mint, and sugar. Cover;
chill 4 hours.
2. Pour tea through a strainer into a serving pitcher or punch bowl before serving.
Pour tea over ice cubes. If desired, garnish with additional mint or citrus slices.
Makes about 10 (8-ounce) servings.
Source: Better Homes & Gardens