Add the tea bags to a 2-quart or larger saucepan of boiling water and allow the tea to steep, covered, with the heat off, for 10 minutes. Carefully remove and discard the tea bags using a skimmer.
Pour in the sugar and stir until dissolved.
Add the cold water, then carefully transfer the iced tea to a pitcher.
Stir in the rum.
Refrigerate the iced tea until chilled and ready to serve.
Before serving, add sliced citrus fruit to the pitcher, if desired.
To serve, pour the spiked iced tea into tall glasses filled with ice and garnish with a lemon slice.
The alcohol can also be served on the side to allow your guests to add it to their iced tea themselves. Allow 1.5 ounces per glass.
Calories: 121kcal | Carbohydrates: 9g | Sugar: 9g
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