lemony spiked sweet tea
Boosted up with golden rum, this sweet tea is a new take on a longtime Southern classic.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
10 - 12 (time does not include chilling)
Ingredients
- 10 cups water
- 6 - orange pekoe tea bags
- 1 1/2 cups sugar or splenda
- 1/3 cup freshly squeezed lemon juice
- 1 cup bacardi golden rum, or to tatse
- - fresh mint sprigs, for garnish
How To Make lemony spiked sweet tea
-
Step 1Bring 5 cups of the water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags, cover it, and allow the tea bags to steep for 5 - 10 minutes.
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Step 2Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 5 cups water and stir to combine.
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Step 3Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
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Step 4Serve over ice, in tall glasses garnished with mint sprigs.
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