Miss Kate's Frozen Tea

  from my longtime friend, Susan Fanny Ford Robertson  
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Yields 1 gallon
3 lemons
2 oranges
9 family size tea bags
1 cup chopped fresh mint leaves
2 cups sugar
¼ cup maraschino cherry juice
Fresh mint and cherries for garnish

  1. Squeeze lemons and oranges. Chill juices and reserve lemon hulls.  
  2. Boil 2 quarts water, remove from heat, and add tea bags, mint leaves, and​ reserved lemon hulls. Steep 30 minutes.
  3. Strain, add sugar, and stir until dissolved. Refrigerate up to 24 hours.
  4. When mixture is thoroughly cooled, add lemon, orange, and cherry juices, plus 1 ½ quarts more cold water. Stir well, and freeze in 1-gallon ice cream freezer to slushy consistency.
  5. When serving, garnish with fresh mint and a cherry!
  6. DELISH!