Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Twisted Tea
Getting reviews...
- Level: Easy
- Total: 20 min (plus freezing)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
- Level: Easy
- Total: 20 min (plus freezing)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
Ingredients
Directions
- Make the ice: Pour the lemonade into ice cube trays. Add 1 mint leaf to each cube. Freeze at least 2 hours or overnight.
- Make the sweet tea: In a medium pot over high heat, bring 2 cups water to a boil. Remove from the heat and add the tea bags. Steep the tea 5 minutes, then remove the tea bags. Stir in the sugar until dissolved. This will be the concentrated base of your tea.
- Add the tea mixture to a pitcher filled with ice. Top it off with 4 cups water. Refrigerate, covered, until ready to serve.
- Divide the lemonade ice cubes among 6 tall glasses. Pour the vodka over the ice cubes and top with the sweet tea. Garnish with the mint sprigs.
