Summer is in full bloom and even though it’s extremely hot, me likey! I have never been a big sleeper during the summer months because I have way to much to accomplish during the extra daylight hours, but during these lazy hot days and especially during the 4th of July weekend this is what me and my amigos will be sipping on…Spiked Sweet Tea! I have to say, this just might beat my Sangria recipe. It’s so tasty and refreshing, I also make a virgin version for the kids! This delightful cocktail came about while making sweet tea for my kids and my husband requesting his spiked. The outcome…super yummy! Trust me, try this delicious lemony Spiked Sweet Tea or my Sweet Tea Tin, both are perfect for sipping during the 4th of July show, spiked or not!
Try to stay cool this holiday weekend and don’t forget to try this amazing Spiked Sweet Tea.
Ali in the Valley
Spiked Sweet Tea
4
servingsIngredients
7 cups water
6 tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
1 cup high proof or any regular golden rum recommended: Bacardi 151 or Bacardi
Fresh mint sprigs for garnish
Directions
- In a medium saucepan bring 4 cups of the water to a boil and add the tea bags. Remove from the heat, cover the pan, and allow tea bags to steep for 5 minutes.
- Remove the tea bags and discard. Add the sugar to the saucepan and stir until melted. Add the remaining 3 cups of water and stir to combine.
- Transfer to a pitcher and add the lemon juice and rum
- Chill thoroughly before serving. For the kids, I don’t add the the Rum!
- Serve in tall glasses over ice and garnish with mint sprigs.
