Name: Raspberry Brandy Rooibos Punch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: ½ cup (70 g) raspberries; 6 slices orange, halved; 1 lemon, cut into thin wedges; 3 cups (750 ml) cold water; 4 cups (1 litre) water; 1 ½ cups (315 g) sugar; ¼ cup (60 ml) lemon juice; 2 cups (270 g) raspberries; 6 tea bags rooibos tea; 6 cups (1.5 litres) club soda; 2 cups (500 ml) brandy

Preparation

Ice Ring
- In a Bundt pan, evenly distribute and alternate the fruit at the bottom. Pour the water into the mould. Freeze for 8 hours.
Punch
- In a saucepan, bring 2 cups (500 ml) of the water with the sugar, lemon juice and raspberries to a boil.
- Off the heat, add the tea bags and let steep for 5 minutes. Strain and pour into a pitcher with the remaining water (2 cups/500 ml). Refrigerate until completely chilled.
- When ready to serve, unmould the ice ring into a large punch bowl. Add the iced tea, club soda and brandy.

Raspberry Brandy Rooibos Punch

Categories

Ingredients

Ice Ring

Punch

Preparation

Ice Ring

Punch

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set