Side Pannel
Cranberry and Mint Holiday Punch
Cranberry and Mint Holiday Punch
- Recipe Submitted by Cobb on 11/28/2014
Category: Beverages
Ingredients List
- five bags of Bigelow Plantation Mint Tea
- four cups of boiling water
- 12 ounce bag of fresh cranberries {you can set a few aside for garnish, if you like}
- 2 cups of sugar
- 1 1/2 cups of water
- 2 limes
- mint leaves
- 1 liter bottle of club soda
Directions
Begin by pouring your boiling water over your tea bags in a large glass measuring cup, or a small bowl {4 cup size}. Allow it to steep while you turn your attention to the cranberry simple syrup {it will steep quite a bit longer than for a normal cup of tea}.
Pour cranberries, sugar and 1 1/2 cups water into a medium saucepan over medium heat. Heat to boiling and allow cranberries to start popping for a minute or two. Reduce heat to medium-low and simmer for about 15 minutes. Turn off heat and allow mixture to come to room temperature.
Strain your cranberry syrup into a large batter bowl {not required to use this bowl...it just makes it easier to pour later}. Use the back of a spoon to mash the cranberries and get all of the juice you can out of them. It starts to look a bit pulpy in the strainer and that's okay. Pour your steeped tea over the pulp, through the strainer, and into the large bowl with the cranberry simple syrup.
To serve, you can either use a punch bowl or just prepare in individual glasses. Start with juicing the two limes into the punch bowl, or adding a teaspoon of lime juice into the bottom of each glass. The lime just gives this punch a nice kick. Add fresh mint leaves to your punch bowl or glasses {about five leaves per glass}. Add ice and pour your cranberry and tea mixture in the punch bowl, or about halfway up each glass. Top with the club soda and serve. Can garnish with extra cranberries, if desired.
Pour cranberries, sugar and 1 1/2 cups water into a medium saucepan over medium heat. Heat to boiling and allow cranberries to start popping for a minute or two. Reduce heat to medium-low and simmer for about 15 minutes. Turn off heat and allow mixture to come to room temperature.
Strain your cranberry syrup into a large batter bowl {not required to use this bowl...it just makes it easier to pour later}. Use the back of a spoon to mash the cranberries and get all of the juice you can out of them. It starts to look a bit pulpy in the strainer and that's okay. Pour your steeped tea over the pulp, through the strainer, and into the large bowl with the cranberry simple syrup.
To serve, you can either use a punch bowl or just prepare in individual glasses. Start with juicing the two limes into the punch bowl, or adding a teaspoon of lime juice into the bottom of each glass. The lime just gives this punch a nice kick. Add fresh mint leaves to your punch bowl or glasses {about five leaves per glass}. Add ice and pour your cranberry and tea mixture in the punch bowl, or about halfway up each glass. Top with the club soda and serve. Can garnish with extra cranberries, if desired.
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