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| water: 4 cups (& 4tea bags) |
| canned apricot nectar: 2 cups |
| mint leaves (whole): 1/2 cup |
| granulated sugar: 1/4 cup |
Credit: www.bhg.com
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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
