Lemony Spiked Sweet Tea
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.
Recipe courtesy Emeril Lagasse, 2007