Tea Punch
1.1lt (2 pint) Tea
150ml (¼ pint) Rum
150ml (¼ pint) Brandy
110g (4oz) Sugar Cubes
1 Lemon, juice strained
Rub sugar on rind of lemon to extract all zest.
Crush in basin and pour over the tea.
Stir in lemon juice.
Add rum and brandy.
Stir until sugar has dissolved.
Stand in fridge or on ice for 3 hours.
Serve in wine glasses.
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