Baking
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A summer tea-based cocktail, with zesty citrus – what could be better for a big punch bowl?
I found this refreshing punch in the Good Food section of the Tuesday newspaper, and it is so good!
Can be a kick starter to any meal or occasion and is such a fun way to welcome a party in.
I love the tea flavours humming in the background, it does feel like a colonial moment.
You can also separate a few cups out for a mocktail for those preferring it alcohol free.
Serves 12 – 15 V. GF. DF.
Pictured: Colonial Punch - infusing the sugar with the citrus rind overnight
Ingredients
- 8 lemons or mix with limes – peel off the rind in large pieces and juice
- 1 cup sugar – white or raw
- 4 cups strong Lady Grey Tea or Earl Grey if you love the stronger flavour
- 2 cups of your favourite spirit mix – rum, bourbon, gin –I like 1 cup Jameson Irish Whiskey, ¾ cup dry Gin and ¼ cup Triple Sec or any Orange liqueur
- Sliced mandarin or orange to serve
- Optional – freshly grated nutmeg to serve
Method
Place the sugar and the peel in a large bowl (large enough to hold the tea later), cover with cling film, and let sit overnight – the sugar will soak up the oils from the peel and enhance the flavour beautifully
The next day, leaving enough time to cool the punch, boil the kettle and make the cups of strong tea and pour over the bowl with the sugar and peel – stir to dissolve the sugar and strain the peel out.
Place the tea mixture into the bowl you wish to serve the punch if it will fit in your fridge – or place in a container to go in the fridge while it chills. Add the lemon/lime juice and spirits you wish to use, and the slices of mandarin or orange, chill.
Serve chilled in glassware of choice and grate with nutmeg if using.
