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12
generous servingsEasy
Published 1966
Combine the mint leaves and three cups of the water in a saucepan. Bring to a rolling boil. Remove from the heat and immediately add the tea. Brew for four minutes, stir, and strain. Cool to room temperature.
Combine the remaining water with the fruit juices, and add to the tea mixture. Pour over ice cubes in tall glasses or in a bowl. Add the ginger ale