"Historically, punch is an alcoholic drink, made with a spirit, sugar, citrus and spice, but this variation drops the spirit and doubles down on its other central components. Let's make nonalcoholic smoky citrus punch. Traditionally, punch is an alcoholic drink. But I wanted to make a nontraditional, nonalcoholic recipe this holiday season that feels like, well, it packs a bit of a punch."
"If you're going to decorate your ice ring or block, simply add the decoration to the bottom of your mold. That basically ensures that your decorations stay at the bottom of the mold, which is going to become the top of your ice ring when you unmold it and add it into your punch bowl. In a large glass jar, add 3 tea bags, pour in 3 cups of water, cover, and refrigerate for 8 to 12 hours."
"Peel the lemons and oranges. Place the peels in a medium bowl, and use a muddler or the end of a rolling pin to work the sugar into the peels. Add the remaining 1 tea bag or 1 teaspoon loose-leaf tea. Add the brewed tea to the citrus-sugar mixture, and stir to dissolve the sugar. Strain through a fine mesh strainer, pressing on the solids. When you are ready to serve, juice the reserved lemons and oranges."
A nonalcoholic smoky citrus punch emphasizes citrus, sugar and tea instead of spirits. Prepare a cold-brewed black tea by steeping three tea bags in three cups of water for 8 to 12 hours. Muddle lemon and orange peels with sugar, add an extra tea bag, then combine with the brewed tea and strain, pressing the solids. Reserve and juice the peeled fruit. In a large punch bowl, combine lemon and orange juice, the citrus-sugar tea mixture and the cold-brewed tea, then add soda water and tonic. Serve with lemon and orange slices and an ice ring for decoration.
Read at www.nytimes.com
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