1. In a teapot, place the tea leaves or bags with four cups of boiling water and let steep for 5 minutes.
2. Meanwhile, place the orange and lemon in a heat-resistant pitcher. Pour the tea through a strainer into the pitcher. Add the sugar and mint. Chill for 1 hour.
3. Serve in tall chilled glasses filled with ice and garnish with mint sprigs.
Wine Pairing(s)
Forestville Shiraz
Cuvaison Pinot Noir Carneros/Napa
Jim Barry 'The Armagh' Shiraz
Pellegrini 'Cloverdale Ranch' Cabernet Sauvignon
Old Faithful Shiraz 'Top of the Hill'
Camelot Syrah
Yalumba 'Y Series' Cabernet Sauvignon
Alice White Shiraz
JRE Zinfandel
Bel Arbors Cabernet Sauvignon
Calories From Fat 1 Carbohydrates 13 Calories 53 Calcium 22
Iron 1 Sodium 3 Vitamin A 462
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