Food & Cooking Recipes Drink Recipes Cocktail Recipes Lemony Spiked Sweet Tea 3.7 (71) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It 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. Rate it Print