Tea Time
As seen on Punchbowl Party
Tea Time
2 recipe photos
Now Watching: {{ playlist.onNowText }}
Up Next: {{ playlist.upNextText }}
Chef's Note
“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.”
READY IN:20mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
For the Ice Ring
- 1 quart water
- 4 black tea bags
- 1⁄4 cup sugar
- 6 cinnamon sticks
- 5 lemons, feather peels
For the Simple Syrup
- 2 cups granulated sugar
- 2 cups water
For the Punch
- 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
Directions
- 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.
Tea Time