Lemonade Tea
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!
Makes 20 servings
2 cans (12 ounces each) frozen lemonade concentrate, thawed
3 quarts iced tea
Fresh mint sprigs, if desired
1. Make lemonade as directed on can, using punch bowl or large container.Stir in tea.
2. Serve over ice. Garnish with mint.
Source: Betty Crocker Kitchens
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