Tangy and Tart Iced Tea with Mint
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup mint leaves, plus mint sprigs for garnish
- 4 cups brewed black tea, cooled (use 2 tea bags)
- 2 cups grapefruit juice
- 4 ounces rum
- Combine the sugar, water and mint leaves in a small saucepan.
- Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes.
- Strain and cool.
- In a large pitcher add the tea, grapefruit juice and mint syrup.
- Serve chilled over ice and garnish each glass with a sprig of mint.
- Add the rum to the pitcher, if desired.
sugar, water, mint, black tea, grapefruit juice, rum
Taken from www.foodnetwork.com/recipes/sandra-lee/tangy-and-tart-iced-tea-with-mint-recipe.html (may not work)