6 tea bags of green tea
2/3 cup sugar
2 to 3 handfuls fresh spearmint with thick stems trimmed away
9 cups boiling water
Ice Mint sprigs and lemon wedges for garnish
1. About 2 hours before eating, place all the ingredients except the ice and garnishes, in a 3-quart teapot or saucepan. Add the boiling water, stir and cover.
2. Steep 4 to 5 minutes and strain into a bowl. Cover and cool. Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon.
From Lynne's Sunday Suppers, July 2000.
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