ICED RUM TEA
| INGREDIENTS 6 Earl Grey tea bags or 2 tablespoons loose-leaf tea 1 cup (220g) caster sugar 1 cup mint leaves, plus extra to serve 1 1/2 cups (375ml) white rum Ice cubes, to serve | HOW TO MAKE
1.Boil 2 litres of water, add the tea bags and allow to cool. Place sugar and 2 cups (500ml) of water in a saucepan and stir over low heat to dissolve the sugar. Increase heat to high and boil for 2 minutes. Remove from heat, add mint leaves and cool.
2.Add syrup to the tea mixture, strain everything into a tall jug and chill. When ready to serve, add rum, lots of ice and extra mint leaves. |
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