4 reg. size tea bags
1/2 c. fresh mint leaves
3 c. boiling water
1/2 c. sugar
2 c. pineapple-orange juice, chilled
1/4 c. rum (optional)
Garnish: additional fresh mint leaves

In small pitcher, place tea bags and mint; add boiling water. Cover and allow to steep 5 minutes. Strain mixture into large pitcher, discarding tea bags and mint leaves. Add sugar, pineapple-orange juice and rum; serve immediately over ice. Garnish with additional mint leaves if desired.

Makes 6 (7 ounce) servings. Recipe may be doubled to serve 10-12.