- 2 quarts water
- 4 hibiscus tea bags
- 1 cup superfine sugar
- 1 bunch mint leaves, reserve 10 sprigs, for garnish
- 2 cups sweet tea vodka, chilled (recommended: Firefly)
- 2 lemons, sliced
- Crushed ice
- Mint, for garnish
Bring the water to a boil in a large pot over medium heat. Add the tea bags and turn off the heat. Let steep for 10 minutes. Remove the tea bags, stir in sugar and let cool completely.
Muddle the mint leaves in a glass pitcher along with, the tea, the vodka, and the lemon wheels. Stir to combine with a wooden spoon. Serve in tall glasses filled with crushed ice and garnished with a sprig of mint.