TEA TIME

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Classic punches from the 1800's always had a spice or tea component to them. This punch uses both as well as cranberry bitters for a bright kick. Recipe courtesy Jane Danger.

Provided by Food.com

Categories     Beverages

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

1 quart water
4 black tea bags
1/4 cup sugar
6 cinnamon sticks
5 lemons, feather peels
2 cups granulated sugar
2 cups water
750 milliliters bottle gin
1 ounce cranberry bitters, prefer Fee Brothers
16 ounces lemon juice
16 ounces simple syrup
8 ounces water
orange wedge, manicured for garnish

Steps:

  • For the Ice Ring:.
  • In a small pan/tea pot heat 1 quart water to a boil. Add 4 black tea bags. Let steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Refrigerate until very cold.
  • Fill mini cake molds with a small amount of chilled water. Layer in cracked cinnamon sticks, and feathered lemon peels spaced equally around the bottom of each mold. Let freeze for 1 hour or until frozen to hold inclusions in place. Fill with chilled tea to top of molds. Freeze overnight.
  • For the Simple Syrup:.
  • In a small saucepan, bring sugar and water to a boil and reduce to simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. Will keep refrigerated for one month.
  • For the Punch:.
  • Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting Float ice ring in punch.
  • Ladle into tea cup. Garnish with channel peeler manicured orange wedges and serve.

Nutrition Facts : Calories 160.4, Fat 0.2, Sodium 5.4, Carbohydrate 42.4, Fiber 0.8, Sugar 39, Protein 0.4

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