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January Punch1 batch Mimi Burnham |
| • | 24 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 40 oz. water |
| • | 7 Rosehip tea bags (Onno Behrends Brand) |
| • | 18 oz. ginger beer |
| • | 16 oz. seltzer |
| • | 12 oz. pure acai juice |
| • | 5 oz. lemon juice |
| • | 3 oz. grapefruit juice |
| • | 3 tbsp. sorghum syrup |
| Method: | |
| Allow tea bags to steep for 40 minutes. Squeeze tea bags and discard. Combine lemon juice and sorghum syrup and shake well to thoroughly blend. Add all ingredients, except for the ginger beer and seltzer, to a punch bowl and stir to blend. Add ginger beer and seltzer, and gently stir as to keep some bubbles. Add ice to chill the punch. Garnish with an ice ring of rosemary, lemon wheels and fresh cranberries. | |