Food & Cooking Recipes Drink Recipes Cocktail Recipes Lemony Spiked Sweet Tea 3.7 (71) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2019 Print Share Share Tweet Pin Email Servings: 10 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. Ingredients 7 cups water 6 orange pekoe tea bags 1 ½ cups sugar 1 ⅓ cups freshly squeezed lemon juice 1 cup Bacardi 151 or other high-proof golden rum Fresh mint sprigs, for garnish Directions 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 for5 minutes. 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. Serve over ice, in tall glasses garnished with mint sprigs. Print