|Pomegranite tea punch.|
Ladies’ Tea Guild Pomegranite Tea Punch
2 liters lemon-flavored carbonated water, chilled
1 liter brewed apricot or peach black tea, chilled
2 to 3 cups pomegranite juice, chilled
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. Serve immediately.
You can vary this recipe with any kind of red juice, if you don't have pomegranite. Cherry and cranberry juice are very good, but orange juice would probably work just as well. Rose water can be found in the International Food section of many grocery stores in the United States; it is often used in Middle Eastern cooking, and will be on the shelf with the Middle Eastern packaged foods. If you don't have apricot or peach-flavored black tea to use as a base, you can use a bit of canned or bottled apricot or peach juice, or just leave it out and use plain black tea instead. Edible flowers are most easily available in the late springtime, so if you can't find any this time of year, leave them out. You can replace them with lemon slices if you like.
This punch is lightly fizzy, floral and fruity, and has a lovely, festive, clear dark red color, plus it has antioxidants and Vitamin C. If you wanted to make it alcoholic, you could use champagne instead of the carbonated water, and have something similar to a Bellini, which would be delicious. However you celebrate, stay safe and healthy as you begin your new year!