•3 quarts water
•9 individual tea bags
•3/4 to 1-1/4 cups sugar
•1 can (12 ounces) frozen lemonade concentrate, thawed
•In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice.
Yield: 12 servings (about 3 quarts).
~~Taste of Home, August/September 2006~~