Guests will stay comfortable and cool when enjoying this flavorful, lightly-sweetened tea punch.
Peach Tea Punch with Fruit and Mint Ice Ring
Serves: about 3 quarts
Ingredients
- 3½ cups water
- 1 cup firmly packed light brown sugar
- 6 cardamom seeds
- 1 vanilla bean, split in half
- 3 family size tea bags
- 3 (11-ounce) cans peach nectar
- 1 (11.5-ounce) can frozen white grape juice concentrate, thawed
- 1 (1-liter) container ginger ale
- ¼ cup peach liqueur
- Fruit and Mint Ice Ring (recipe follows)
Instructions
- In a medium saucepan, combine water, brown sugar, cardamom seeds, and vanilla bean; bring to boil over medium-high heat. Remove from heat and add tea bags. Cover and steep 10 minutes.
- Remove and discard teabags and vanilla bean. Pour into a 1-gallon container; add peach nectar, and grape juice. Cover and chill 8 hours or overnight.
- Stir in ginger ale and peach liqueur just before serving. Place ice ring in center of punch bowl. Pour punch over ice ring.
Fruit and Mint Ice Ring
Serves: 1 (9-inch) frozen ring
Ingredients
- 1 (8.5-ounce) can sliced peaches, divided
- 2 cups fresh raspberries, divided
- 2 cups fresh blackberries, divided
- 12 fresh mint sprigs, divided
- 4 cups cold water, divided
Instructions
- Place ⅔ cup of peaches, ⅔ cup raspberries, ⅔ cup blackberries, and 4 mint sprigs in bottom of a 4-cup ring mold. Place in freezer and freeze for 15 minutes.
- Pour in about 1⅓ cups cold water, covering fruit. Place in freezer and freeze for 2 hours, or until solid ice has formed.
- Repeat process 2 more times with remaining fruit, mint, and water, finishing with water, to a depth of 1-inch from rim of round mold.
- To unmold, remove from freezer and place in a bowl of warm water for 30 seconds, or until ring loosens from mold.
- Place in punch bowl and pour punch over ring.
