Ingredients
20 cups water1 bunch fresh mint (about 1 cup)1 cup sugar1 large navel orange1 to 2 tablespoons orange blossom water or 1-1/2 to 2-1/2 teaspoons orange extractOptional: Orange slices and additional fresh mint
Preparation
Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain mixture; discard mint.
Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice, with orange slices and additional mint if desired.
