Tracey asked so nicely. Here goes - it is not a recipe so much as an assortment of ingrediants that I throw together as the mood strikes:
about 5 quarts of water
a large bunch (as much as you can hold in your hand) of apple mint, trimmed 4 to 8 inches long, rinsed well
1 to 2 cups of sugar
5 or 6 lemons, scrubbed and sliced - make your life easier and pick the seeds out when you slice the lemons
lots of ice cubes
Bring the water to boil in an 8 quart stock pot. Once you have a rolling boil, turn off the heat and add the mint. Cover and allow to steep. I am not sure what a minimum steeping time would be, I let mine steep for more than a half hour. While it is steeping, combine lemon slices and sugar in a large bowl or pot and mash together until you have the lemons juiced and that juice has combined with the sugar to make a syrupy goo. (You could probably just use a lemon juicer and mix the juice with the sugar and save yourself some mess. I do it this way because nothing makes the kids happier than squishing the lemons and sugar with a potato masher.) When the tea has steeped for awhile, pour it through a strainer, over the lemons and syrup. Ideally the tea will still be warm so the sugar will dissolve nicely. I stir it around for awhile to make sure the sugar has dissolved and then remove the lemon rinds. You might want to save a couple to put in the pitcher for a pretty effect, but you don't want to leave them in there too long or they will make your tea bitter. When I am ready to serve the tea, I fill the pitcher with ice and pour the tea over the ice - the ice serves two purposes - to dilute the tea/lemonade mixture a bit and also to cool down the tea which will probably still be warm. This makes a ton of tea. We had 15 people at our house all day and I just kept taking the pitcher in, filling it with ice and ladling more tea.
Hope that helps get you started and wasn't too rambling - you can see that no one is going to ask me to write a cookbook anytime soon......