• 1/2 cup sugar
• 1/2 bunch fresh mint
• 3 black-tea bags

Combine the sugar, mint (stems and all) and 1 cup water in a small pot.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Reduce the heat to medium low and simmer 5 minutes.  Remove from the heat, cover and let steep 30 minutes.  Discard the mint; refrigerate the syrup until ready to use.

Put 2 quarts water in a pot and add the tea bags.  Bring to a boil over medium-high heat, then remove from the heat, cover and let steep 20 minutes.  Discard the tea bags.  Pour the tea into a pitcher and add the mint syrup.  Refrigerate until cool.  Serve the tea over ice.

An 8-ounce serving has 45 calories.

• 2 cups Tang powder
• 1 cup sugar
• 3/4 cup instant unsweetened tea
• pre-sweetened lemonade mix (enough to make 2 quarts)

Combine all ingredients in a container with a lid and mix well.  To use, add 3 heaping teaspoons (or more or less to taste) to a cup of hot water.  Stir until dissolved.