Recipe courtesy Food Network Magazine
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Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.
Photograph by Yunhee Kim
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By melodywermund_1...
Citrus Heights, 43
on July 10, 2009
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Strange at first, is it tea or a mojito? It doesn't lean to far one way or the other, but sits comfortably in the middle. Very refreshing, not a bad little pick me up drink, but next time I'll just make the straight mojito and skip the tea.
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