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Ingredients
- 4-5 tea bags
- 2 c turbinado sugar
- 2 handfuls fresh mint
- 3 c water
- 3 limes, juiced
- 1 1/2 c light rum
- 1 c cold water
- 1 handful mint
Preparation
Step 1
Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.