Spiked Tea and Watermelon Punch

Ingredients

• 16 ounces brewed and chilled Luzianne® Iced Tea
• 1/3 cup rum
• 3 tablespoons fresh lemon juice
• 3 tablespoons Mint Syrup
• 4 small sprigs fresh mint, for garnish
• Lemon wedges, for garnish
• Watermelon ice cubes, recipe follows

Combine watermelon chunks and sugar in the bowl of a high-speed blender and blend until smooth. Strain through a fine mesh sieve and pour into ice cube trays. Freeze for at least 4 hours and up to overnight. Transfer to a resealable container or plastic bag and store in the freezer for up to 3 months.

Directions

1. Combine tea, watermelon juice, rum, lemon juice and syrup in a pitcher and stir well.
2. Pour into cocktail glasses filled with ice and garnish with rosemary and lemon wedges.

Rosemary Syrup

• 1 cup sugar
• 1 cup water
• 2 sprigs rosemary

1. Combine sugar, water and rosemary in a small saucepan; cook and stir over high heat and bring to a boil. Reduce heat and simmer for 3 to 4 minutes, until syrupy.
2. Remove from heat, cover and let steep for 30 to 40 minutes.
3. Transfer syrup to a resealable jar or container and store covered in the refrigerator for up to 1 month.