Harvest Garden & Grove Punch
1.6g
Net Carbs
0.1g
Protein
0.0g
Fat
0.0g
Fiber
7
Calories
Cooking tip: This citrus punch offers a refreshing sipper for any holiday meal. You can use any fresh herb in the ice blocks for this recipe. If available, fresh bay leaves give a nice holiday feel. If you plan to serve this with gin, we suggest reducing the sweetener to 1/2 cup.
Ingredients:
For the ice blocks
- 4 pieces citrus fruit such as cara cara oranges, navel oranges, lemon, and lime
- 4 sprigs fresh rosemary
- 12 leaves fresh sage
For the punch
- 2 medium lemons
- Peel from 2 limes (10g)
- 1/2 cup + 2 tablespoons (105g) erythritol-stevia granulated sweetener (Truvia)
- 4 cups water
- 4 bags gunpowder green tea
- 3/4 cup fresh squeezed pink grapefruit juice
- 2 cups grapefruit flavored unsweetened sparkling water
Directions:
- At least 1 day in advance, make the ice blocks. Using 3-inch diameter silicone or plastic containers, evenly layer thin slices of citrus fruit, cut to fit if needed, and fresh herbs in a decorative manner. Fill the containers just to cover the fruit with water then freeze for 8 hours or until solid. Note that a silicone muffin pan will work.
- In a glass jar or medium bowl, place the peel from 2 medium lemons (about 23g) and lime peel along with the sweetener. Use the handle of a wooden spoon or a muddler to press and rub the peels and sweetener together, stirring to release the oils from the peels into the sweetener until the sweetener looks wet. Cover and leave at room temperature for 2 hours.
- In a medium sauce pot with a lid, heat 4 cups water to boiling over high heat. Remove from heat, add tea bags, cover and steep for 5 minutes. Remove the tea bags and mix one cup of the hot tea into the jar with the peel and sweetener, stirring until the sweetener is dissolved. Strain out the lemon and lime peel and mix sweetened tea back into the pot. Refrigerate until cool, about 1 hour.
- In a large punch bowl, mix together the cooled sweetened tea, pink grapefruit juice, and 3 tablespoons lemon juice from the 2 medium lemons. Add in the ice blocks and pour in the sparkling water just before serving. One serving is about 1/2 cup punch. To make it a cocktail, add 1 ounce gin.
