3 qts. water
2 lemons
3 c. fresh mint leaves
16 regular size tea bags
1 1/4 c. sugar
Ice cubes
Fresh mint sprigs (optional)

In 5 quart Dutch oven, heat 2 quarts water to boiling. Meanwhile, with small paring knife, remove peel from each lemon in one continuous strip; set aside peeled lemons. Refrigerate 1 lemon strip. Remove boiling water from heat; add remaining lemon strip, mint leaves and tea bags. Let stand 10 minutes to steep. Cut peeled lemons in half and juice to get 1/3 cup juice. Remove and discard lemon strip, mint leaves and tea bags from water. Stir in sugar until dissolved. Stir in remaining 1 quart water and lemon juice. Pour tea into jar, cover and refrigerate. Just before serving, fill large pitcher with ice cubes and mint sprigs. Pour in tea. Garnish with lemon strip. Makes 3 quarts.