Lemony Spiked Sweet Tea

Kicked up with golden rum, this sweet tea is an interesting take on a longtime Southern classic. This recipe is from "Emeril at the Grill" by Emeril Lagasse.

Lemony Spiked Sweet Tea
  • servings 10

Ingredients

  • 7 cups water

  • 6 orange pekoe tea bags

  • 1 1/2 cups sugar

  • 1 1/3 cups freshly squeezed lemon juice

  • 1 cup Bacardi 151 or other high-proof golden rum

  • Fresh mint sprigs, for garnish

Directions

  1. Step 1

    Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.

  2. Step 2

    Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.

  3. Step 3

    Serve over ice, in tall glasses garnished with mint sprigs.

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Reviews (2)

  • crankyfrekles
    13 Mar, 2012

    This recipe is great for Summer. I've made it twice and the second time I cut WAY back on the sugar. otherwise this drink is an instant hangover. LOL!
  • JoyChristine
    25 May, 2009

    I used this recipe as a base for peach sweet tea. Using celestial seasonings peach tea, and subtracting the rum. It made such a refreshing, fun and fruity drink that I had a hard time keeping glasses full at our summer picnic.
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