Apricot Rum Punch



10 ounces B & R Farms Apricot Puree
15 ounces aged rum
12 ounces brewed white tea, cooled (optional)
6 1/2 ounces fresh lemon juice, from 6 to 8 medium lemons
Mint sprigs, for garnish


Add Apricot Puree, rum, tea, and lemon to a pitcher. Serve immediately or refrigerate up to 6 hours. To serve, pour punch into ice-filled glasses, each garnished with a mint sprig.