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INGREDIENTS:3 cups boiling water
6 tea bags
1 tsp. chopped fresh mint, or ¼ tsp. dried mint flakes
¾ cup sugar
3 cups cold water
juice of 3 lemons (½ cup)
ice cubes
lemon cartwheel slicesDIRECTIONS:Pour boiling water over tea bags and mint. Cover and steep for 5 minutes; strain. In large itcher, combine tea and sugar; stir to dissolve the sugar. Add cold water and lemon juice; cool. Serve over ice in tall glasses. Garnish with lemon cartwheel slices. SERVINGS:seven 8-oz. servingsCrab leg antipasto