Makes 10 6 oz servings


  • ¾ ounce fresh mint leaves
  • 2 cups sour-apple juice
  • 2 cups green tea, cooled
  • 2/3 cups each, lemon juice and lime juice
  • 2½ cups ginger ale

To make fresh sour-apple juice:

  • Juice 4-5 tart apples, such as Granny Smiths, with the skins intact. If you don’t have a juicer, you can also use a blender. Skin the apples and “liquefy” with ½ cup water per apple.


  • Steep 2 green teabags in 2 cups boiling water, let cool.
  • Juice or blend apples for the sour-apple juice.
  • Mix all ingredients in a 2-quart pitcher. Chill for at least 1 hour.
  • When ready to serve, place mint leaves in the bottom of a Tom Collins glass. Using a muddler (or the rounded end of a kitchen tool), crush the mint. Add a couple ice cubes, then the mixture. Garnish with a lime (optional).

Per serving: 367 calories, 0g protein, 18g carbohydrate (2g fiber), 0g fat (0g sat, 10g mono/poly), 13mg sodium