Steep tea in 80°C water for 4-5 minutes.
Strain the tea into a small pan, reserving the leaves for later. Bring tea to a rolling boil on the stove.
Add caster sugar, stir until dissolved. Boil over MED heat until the liquid has reduced by half, approximately 15 minutes.
Cool to room temperature.
Muddle rum, mint tea sugar syrup, 1 slice of lime and mint tea leaves in a jug with a muddler or a rolling pin.
Fill the jug with ice (crushed is best), add mint sprigs and fresh Moroccan Mint Tea.
Top up with soda water.
Stir and serve in highball glasses using fresh mint sprigs and sliced lime as garnishes. Strain leaves before pouring if preferred.
A hot infused sugar syrup like this will keep in the fridge for about a month.
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