Pour boiling water over tea leaves and add crushed mint leaves. Steep 3 to 5 minutes and strain the tea and chill. Prepare lemon ice by combining lemon rind, sugar, water, salt, and lemon juice. Place over heat and stir until the sugar is dissolved. Then boil for 5 minutes. Place in refrigerator tray and freeze. When ready to serve, fill each iced tea glass one-fourth full with the lemon ice or lemon sherbet. Add the tea. Serve with sugar and garnish with mint. Yield: 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.