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.
Recipe courtesy of Emeril Lagasse, 2007