By Stephen Phillips

"Mmmmm Lekka!" is South African for yummy. That's what this rum punch is.

12 oz. dark rum
32 oz. rooibos tea** (4 to 5 tea bags)
8 oz. mango juice
16 oz. fresh mango, cut into cubes
Fresh mint leaves, for garnish

Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz. of warm water. Refrigerate overnight.

The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher. Serve over ice and garnish each drink with a mint leaf.

**Rooibus tea is also called South African red tea or just red tea and is available at most heath food stores.

Serves 12

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