Exact quantities, then the method.
A jug of summer for a crowd: strong Ceylon tea cooled right down, then loosened with sparkling apple juice, a good squeeze of lemon and a last-minute splash of soda. The tea stops it being just sweet fizz, giving the bowl a bit of grown-up backbone, while berries and slices of orange and lime bob about looking the part.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ceylon Iced Punch recipe. Canonical: https://teas.co.uk/recipes/cocktails/ceylon-iced-punch/
Build it ahead if you like, but hold back the soda and ice until people arrive so it stays lively, and there is plenty of fruit to fish out of the bottom.
You'll need
- 4 tea bags of Dilmah Premium Ceylon Black
- 400ml freshly drawn water at 100C, just off the boil
- 300ml cold sparkling apple juice
- 100ml fresh lemon juice
- 200ml cold soda water
- 100g fresh mixed berries (raspberries, blueberries, sliced strawberries)
- 1/2 fresh orange, sliced into thin half-moons
- 1 fresh lime, sliced into thin half-moons
- 1 1L glass punch bowl, chilled
- Enough cubed ice to half-pack the bowl (about 500g)
- 1 small jug for steeping, 1 saucer for covering, 1 punch ladle
- 4 250ml short tumblers
Method
- Chill the punch bowl. Steep 4 tea bags in 400ml of just-boiled water for 4 minutes, covered.
- Lift out the bags and stand the jug in cold water for 5 minutes to cool the tea right down.
- Half-fill the chilled bowl with ice and pour the cooled tea over it.
- Stir in the sparkling apple juice and the lemon juice.
- Add the berries and the orange and lime slices.
- Top with the soda water just before serving, so it keeps its fizz.
- Ladle into tumblers, giving everyone a few pieces of fruit.
- Freeze some berries and drop them in instead of a few ice cubes; they chill the punch without watering it down.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dilmah Premium Ceylon Black, 25 Tea Bags 50g
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