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

1. Combine the sugar, water and mint leaves in a small saucepan.
2. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes.
3. Strain and cool.
4. In a large pitcher add the tea, grapefruit juice and mint syrup.
5. Serve chilled over ice and garnish each glass with a sprig of mint.
6. 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)