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Citrus Tea Punch With Fresh Mint

Yield 10 Servings
10 c water,Boiling
6 tea bags
6 whole cloves
Zest of 1 lemon,removed in
Zest of 1 orange,removed in
- strips
2/3 c sugar
1 cn lemonade - (12 oz),Frozen
2 T mint leaves
10 mint sprigs

Pour boiling water over tea bags, cloves, lemon zest and orange zest. Cover. Let steep 5 minutes.
Use tongs to transfer tea bags to plate (when cool enough to handle, squeeze tea bags over pot to release all tea); stir in sugar until dissolved. Stir in lemonade. Chill several hours or up to 2 days.
One hour before serving, stir in mint leaves and refrigerate. Strain tea. Put ice cubes in chilled stemmed glasses. Pour in tea; garnish with mint sprig.

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