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LEMONADE TEA
"When served in restaurants, this half-lemonade, half-iced tea beverage is often called an Arnold Palmer."
2 cans (12 ounces each) frozen lemonade concentrate, thawed
3 quarts iced tea
Fresh mint sprig, if desired
Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
Serve over ice. Garnish with mint.
Makes 20 servings (about 1 cup each)
Source: Betty Crocker
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