Spiked Sweet Tea

7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups fresh lemon juice
1 cup Barcardi 151
Fresh mint

Directions

1. 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 for 5 minutes.
2. 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.
3. Serve over ice, in tall glasses garnished with mint sprigs.