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

1. In a medium saucepan bring 4 cups of the water to a boil and add the tea bags.
2. Remove from the heat, cover the pan, and allow tea bags to steep for 5 minutes.
3. Remove the tea bags and discard.
4. Add the sugar to the saucepan and stir until melted.
5. Add the remaining 3 cups of water and stir to combine.
6. Transfer to a pitcher and add the lemon juice and rum.
7. Chill thoroughly before serving.
8. 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)