Instructions: Pour boiling water over tea bags, cloves, lemon zest and orange zest. Cover. Let steep 5 minutes.

Use tongs to transfer tea bags to plate (when cool enough to handle, squeeze tea bags over pot to release all tea); stir in sugar until dissolved. Stir in lemonade. Chill several hours or up to 2 days.

One hour before serving, stir in mint leaves and refrigerate. Strain tea. Put ice cubes in chilled stemmed glasses. Pour in tea; garnish with mint sprig.

This recipe yields 10 servings.

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