Tea can be combined into so many delicious recipes, both healthy and decadent. This recipe is refreshing during hot weather, and festive for the holidays, or any special occasion. It can be varied with the use of cranberry or cherry juice in place of pomegranate. Because of its lovely red color and sparkling texture, it is perfect for Christmas, New Year’s, Valentine’s Day and Independence Day celebrations, and is a wonderful addition to tea parties! It is a favorite beverage with the members of the South Bay Ladies’ Tea Guild, and was featured at their Pre-Raphaelite Tea and Salon in the summer of 2007.
Ladies’ Tea Guild Pomegranate Tea Punch
2 liters lemon-flavored carbonated water
1 liter brewed apricot or peach black tea, chilled
2 to 3 cups pomegranate juice
1 tablespoon rose water
culinary rose petals or nasturtium flowers for garnish
Combine the iced tea, pomegranite juice and rose water in a large container and chill thoroughly. Just before serving, transfer to a punch bowl and add the ice and lemon-flavored carbonated water. Float edible flowers, especially organic rose petals or nasturtiums, on top for garnish. You can also garnish the punch with curlicues of orange or lemon zest, if you don’t have edible flower petals. Serve immediately. Makes about 12 servings.
This punch is lightly fizzy, floral and fruity, plus it has antioxidants and Vitamin C from the tea and juice. Easy, healthy and special!
Copyright 2011, Elizabeth Urbach.
Other San Jose Tea Examiner autumn tea recipes: “Chai and how to make it”
“Tisanes or ‘herbal teas’: exactly how do you make them?”
“Soothing orange blossom mint tisane”
“Iced tea punches and mocktails: variations on a theme”
“Using tea in mixed drinks, part 2”
“Thai tea and how to make it.”
“How to brew a pot of hot tea”
“How to make a perfect pot of tea”
“How to make ‘instant’ homemade chai.”