Citrus pomegranate rose tea punch ingredients. Photo: Elizabeth Urbach
Labor Day may be the unofficial “end of summer” but it’s not the end of the hot weather here in San Jose! Cooling, refreshing drinks are still necessary to survive the warmth, especially for those of us who live in older homes without air conditioning. Tea – especially iced or cold-brewed – is a great drink to keep in the fridge, and it makes delicious mixed drinks and punches. Served over ice, it is wonderfully cooling and easy to drink. Here is the recipe:
2 cups pomegranate juice
4 to 5 cups brewed rose-scented black tea, chilled
2 cups lemon or orange-flavored mineral water
one fresh orange, juice and zest
Combine all ingredients except the mineral water and ice cubes in a large pitcher, and chill thoroughly. To serve, put 2 ice cubes (or as many as you want) in a glass, fill the glass halfway with the punch mixture, and top off with the mineral water. Enjoy! Makes 8 to 9 servings.
If you can’t find plain pomegranate juice, you can use pom-cherry or pom-grape juice, or plain cherry juice, or plain cranberry juice; anything that’s full-flavored, a dark red color, and sweet-sour in flavor. The South Bay Ladies’ Tea Guild uses the English Rose black tea blend from The English Rose tearoom in Pleasanton for this punch, but you can use any rose-scented black tea blend that you like, or choose a Ceylon or Chinese black tea and add some rose water or rose petal jam, if you have it. Rose petal jam and rose water can generally be found in the Middle Eastern food section of the supermarket.
Copyright 2014, Elizabeth Urbach.
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