Recipe courtesy of Bobby Flay


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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. Bring 4 cups water to a boil, add the tea bags and lime peel. Remove from the heat, and let stand for 5 minutes. Remove the bags and peel, then transfer the tea to a pitcher and chill.
  2. Put the diced sugar, chopped lime and mint leaves in a pitcher and muddle. Stir in the chilled tea, rum and lime juice. Sweeten with the simple syrup. Pour over ice into 4 tall glasses, and then garnish each glass with a mint spring.