2 c. boiling water
1/2 c. mint leaves
5 teabags
1 c. Splenda (or sugar)
6 c. water
1/3 c. lemon juice
1 c. orange juice
1 c. pineapple juice
Pour boiling water over teabags. Cover and let steep for 5 minutes. Remove teabags. Stir in Splenda and remaining ingredients. Serve over ice.
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