South African Mango Rooibos Mint Punch

• 12 oz. dark rum
• 32 oz. rooibos tea* (4 to 5 tea bags)
• 8 oz. mango juice
• 16 oz. fresh mango, cut into cubes
• Fresh mint leaves, for garnish

1. Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz.
2. of warm water.
3. Refrigerate overnight.
4. The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher.
5. Serve over ice and garnish each drink with a mint leaf.

dark rum, rooibos tea, mango juice, fresh mango, mint

Taken from www.foodnetwork.com/recipes/south-african-mango-rooibos-mint-punch-recipe.html (may not work)