Lemony Spiked Sweet Tea
- 7 cups water
- 6 orange pekoe tea bags
- 1 1/2 cups sugar
- 1 1/3 cups freshly squeezed lemon juice
- 1 cup high proof or any regular golden rum (recommended: Bacardi 151 or Bacardi)
- Fresh mint sprigs, for garnish
- In a medium saucepan bring 4 cups of the water to a boil and add the tea bags.
- Remove from the heat, cover the pan, and allow tea bags to steep for 5 minutes.
- Remove the tea bags and discard.
- Add the sugar to the saucepan and stir until melted.
- Add the remaining 3 cups of water and stir to combine.
- Transfer to a pitcher and add the lemon juice and rum.
- Chill thoroughly before serving.
- Serve in tall glasses over ice and garnish with mint sprigs.
water, orange pekoe tea bags, sugar, freshly squeezed lemon juice, golden rum, mint sprigs
Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemony-spiked-sweet-tea-recipe.html (may not work)