Tea Time

Name: Tea Time
Ingredients: For the Ice Ring; 1 quart water; 4 black tea bags; 1/4 cup sugar; 6 cinnamon sticks; 5 lemons, feather peels; For the Simple Syrup; 2 cups granulated sugar; 2 cups water; For the Punch; 750 milliliters bottle gin; 1 ounce cranberry bitters, prefer Fee Brothers; 16 ounces lemon juice; 16 ounces simple syrup; 8 ounces water; orange wedge, manicured for garnish

16 ingredients

8 steps

Ingredients

For the Ice Ring
1 quart water
4 black tea bags
1/4 cup sugar
6 cinnamon sticks
5 lemons, feather peels
For the Simple Syrup
2 cups granulated sugar
2 cups water
For the Punch
750 milliliters bottle gin
1 ounce cranberry bitters, prefer Fee Brothers
16 ounces lemon juice
16 ounces simple syrup
8 ounces water
orange wedge, manicured for garnish

Directions

1

For the Ice Ring:
2

In a small pan/tea pot heat 1 quart water to a boil. Add 4 black tea bags. Let steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Refrigerate until very cold.
3

Fill mini cake molds with a small amount of chilled water. Layer in cracked cinnamon sticks, and feathered lemon peels spaced equally around the bottom of each mold. Let freeze for 1 hour or until frozen to hold inclusions in place. Fill with chilled tea to top of molds. Freeze overnight.
4

For the Simple Syrup:
5

In a small saucepan, bring sugar and water to a boil and reduce to simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. Will keep refrigerated for one month.
6

For the Punch:
7

Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting Float ice ring in punch.
8

Ladle into tea cup. Garnish with channel peeler manicured orange wedges and serve.