Tea Time Recipes
TEA TIME
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
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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