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Brew both the hibiscus and black teas separately and allow to cool completely.
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Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
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Add the freshly juiced lemon, mix well.
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Pour in the cooled teas, rum, and 1 cup ice, stir gently, but thoroughly.
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When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
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Garnish with fresh mint, if desired.
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Preheat over to 225°.
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Steep the tea in the egg whites for at least 20 minutes, push them into the non-beaten egg whites as best as possible.
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Gently squeeze the tea bags, releasing any clinging egg.
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Beat egg whites in large bowl with an electric hand mixer or in a stand mixer using the wire whisk attachment on medium speed until it begins to froth.
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Add cream of tartar; beat until soft peaks form.
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Increase speed to medium-high.
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Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks have formed.
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Drop rounded kitchen teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray or using a piping bag, create decorative mounds.
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Simultaneously bake both sheets of meringues for 45 minutes.
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Turn oven off and let the meringues set in the oven for an hour or until they have completely cooled.
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Brew both the hibiscus and black teas separately and allow to cool completely.
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Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
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Add the freshly juiced lemon, mix well.
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Pour in the cooled teas and 1 cup ice, stir gently, but thoroughly.
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When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
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Garnish with fresh mint, if desired.
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Separate the yolk from the whites, reserve the whites for another usage (like the meringues in this post), set the yolks aside in a large bowl.
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In a saucepan, combine the half-and-half, sugar, and tea bags.
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Slowly cook over a medium heat until it is about to boil, stirring occasionally.
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Remove from heat and allow the tea to steep for at least 5 more minutes.
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Gently squeeze the tea bags with your hands to release all the liquid and stir the mixture to incorporate the concentrated liquid.
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Whisk the egg yolks until they are smooth.
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Slowly add the warmed cream mixture, about a half cup at a time to the eggs and whisk constantly. Continue until the entire hot cream mixture has been incorporated.
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If using the food coloring, slowly incorporate it, whisking it in until it reaches the desired hue.
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Pour the egg-cream mixture into the saucepan and cook over a medium heat, stirring constantly. The mixture is done when it is thick and it reads 180° on a thermometer or it coats the back of a wooden spoon.
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Make a ice-water bath and set a bowl in the water, then push the mixture through a fine-mesh sieve. Cool completely, and stir it often. Cover and let chill for at least 2 hours.
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Portion out into individual bowls.
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Garnish with oranges if using.