8 cups water
7 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
Two lemons, quartered
Two plums quartered
1 cup high-proof golden rum
Fresh mint sprigs, for garnish
Bring 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 for 5 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. When ready to serve add lemons and plums to your pitcher.
Serve Spiked Sweet Tea over ice, in tall glasses garnished with mint sprigs.
Refrigerator version: Pour water into a pitcher, add tea bags and juices and refrigerate overnight.
Read more at Marthastewart.com: Lemony Spiked Sweet Tea – Martha Stewart Recipes