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Serve with Cubano Hash.


  • 1 quart water plus 1 cup, divided
  • 4 tea bags, either Irish or English breakfast tea
  • 1 cup sugar
  • 12 sprigs fresh mint
  • 3 limes, juiced


Bring 1 quart of water to a boil, turn the heat off and add the tea bags and let steep until cool. Place the sugar and 1 cup of water in a sauce pot over high heat, bring up to a boil to dissolve the sugar and then turn off the heat, allow to cool.

Place the mint springs in a large pitcher, add the cooled sugar water and cooled tea along with the lime juice, stir to smash around the mint in the liquids. Pour over ice and serve.

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Rachael Ray