Ciderberry Tea Sparkling Punch
Yield:
12 (4 ounce) drinks
Serve this spritzy, festive drink in a punch bowl with flavorful ice cubes frozen with fresh cranberries, apple slices and rosemary, then sip your way to harvest festivals, game days and holiday parties. Add bourbon or vodka to make it a cocktail punch.
Ingredients
Ciderberry Tea Ice Cubes
- 24 ounces Luzianne Iced Tea, brewed and chilled
- 6 ounces fresh apple cider
- 12 sprigs fresh rosemary
- 12 thin slices apple
- 36 fresh cranberries
Punch
- 24 ounces Luzianne Iced Tea, brewed and chilled
- 12 ounces fresh apple cider, chilled
- 12 ounces sparkling apple cider, chilled
- 12 Ciderberry Tea Ice Cubes, recipe follows
Directions
- Make the ice cubes: Use two silicone 2-inch ice cube molds (each makes 6 cubes) to yield 12 ice cubes. In a pitcher or bowl, combine the tea and cider and mix well. Pour the liquid into the ice cube molds. Place 1 sprig of rosemary, 1 thin apple slice and 3 cranberries in each well of the molds and place in the freezer; freeze for at least 4 hours.
- Make the punch: Pour the tea, apple cider and sparkling apple cider into a large punch bowl and stir to combine. (To make it a cocktail punch, add 8 ounces bourbon or vodka.) Place the ice cubes in the bowl; serve 1 ice cube with each cup of punch.
