Caribbean Fruit Punch

teas.co.uk · 20 min · Fills 2-litre jug (about 10 glasses)

You'll need

• 6 Dalgety Pure Soursop tea bags
• 600ml freshly drawn water, brought to a true rolling boil
• 500ml fresh cloudy apple juice
• 500ml fresh cloudy pineapple juice
• 250ml fresh orange juice
• 100ml fresh lime juice (about 3 limes)
• 3 tablespoons of clear runny honey
• 1 fresh orange, sliced into thin rounds, for the surface
• 1 fresh lime, sliced into thin rounds, for the surface
• 100g fresh pineapple chunks, for the surface
• 1 2-litre clear glass serving jug
• 1 large mixing jug or saucepan for the brew
• To serve: 10 200ml glass tumblers, plenty of cubed ice, a long ladle

Method

1. Drop the soursop bags into a large jug or pan and pour over the 600ml of just boiled water, then cover and steep for five minutes.
2. Lift the bags out without pressing, then stir the honey into the hot brew until it dissolves.
3. Cool the brew down, standing it in cold water to speed it up.
4. Pour into a 2-litre serving jug and add the apple, pineapple, orange and lime juices.
5. Stir well to combine.
6. Add the orange and lime slices and pineapple chunks, and let them float.
7. Chill for at least an hour before serving.
8. Serve over plenty of ice, ladling a little fruit into each glass.
9. Tip: brew and chill the tea base the night before, so on the day you just mix in the juices and fruit.

Recipe: https://teas.co.uk/recipes/cocktails/caribbean fruit punch/