1. Heat water over medium-high heat just until steaming. Add tea bags and steep tea in water for 10 minutes. Remove tea bags from water and discard. Pour tea into the compartments of an ice cube tray. Place tray in freezer to freeze, about 30 to 45 minutes.

2. Once ice cubes have frozen, place coconut water in a blender followed by lime juice, mint, melon, kiwi, and juice concentrate. Drop in 5 or 6 tea ice cubes and blend on low for 20 seconds. (Reserve remaining tea cubes for future smoothies.) Increase speed to high and continue blending until ice is fully incorporated, about 20 to 30 seconds. Pour into 2 glasses and serve immediately.

Source: Hannaford fresh Magazine, May - June 2011