Hi­bis­cus Tea Punch, recipe on

Food & Drink - - TABLE OF CONTENTS - Pho­tog­ra­phy by James Tse

Teas are high in an­tiox­i­dants and big on taste, mak­ing them the per­fect ad­di­tion to our cocktail lineup. Hi­bis­cus tea is a beau­ti­ful hue with a fruity and flo­ral flavour. You can also use a tea that com­bines hi­bis­cus with other fruits such as cherry, man­darin or le­mon, for a more fruit-for­ward punch.

1 To a pitcher or punch bowl, add 1½ cups (375 mL) gin, 3 cups (750 mL) chilled hi­bis­cus tea, 1 cup (250 mL) le­mon juice and 1 cup (250 mL) Sim­ple Syrup (recipe on page 222). Stir to mix. Be­fore serv­ing, add 1 cup (250 mL) rasp­ber­ries, 1 cup (250 mL) blue­ber­ries and 2 cups (500 mL) chilled sparkling wa­ter. Pour into glasses with ice, dis­tribut­ing berries, and gar­nish each with a rose­mary sprig.

Makes about 10 serv­ings

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