Heavenly Tropical Ice Tea

Cynthia's Ice Tea

Adapted from Jan Karon's Mitford Cookbook & Kitchen Reader

5 family sized tea bags

5 sprigs of fresh mint

1 cup sugar

1 6 oz can frozen lemonade- thawed

2 (11 1/2 oz) cans peach nectar

1/2 tea almond extract

hot and cold water

1 orange, juiced

1 lemon sliced for garnish

ice

Place the tea bags and 3 sprigs of fresh mint into a pottery or glass pitcher and pour in 2 cups cold water. Bring a kettle with 3 cups water to a rolling boil. Pour the boiling water over the tea bags and mint, cover the pitcher with a plate and a towel and let the tea steep 15 to 25 minutes. Remove the tea bags, mint and stir in the sugar until it dissolves. Stir in the almond extract, lemonade and nectar. Mix well and pour in 3 more cups of cold water. Serve over ice and garnish with a slice of mint and lemon.  Makes 6 cups.