Tea, rum and orange punch
2. Squeeze the juice out of all the fruit except one half orange and one half lemon. Strain both juices and heat gently with the cinnamon stick.
3. Slice the half orange and half lemon as thinly as possible and soak the slices in the rum.
4. When the orange and lemon juice reaches boiling point stir it into the tea, add the rum with the fruit slices.
5. Taste, and stir in artificial sweetener to taste, if liked. Remove the rind and cinnamon stick before serving.
Tea may be considered the national drink of Britain but it is only rarely used as an ingredient. A flowery orange pekoe would be particularly suitable here.
ingredients
serves 8
10 oranges
2 litres (3 1/2 pints) hot tea, not too strong
2 lemons
1 cinnamon stick
120 ml (4 fl oz) dark rum
artificial sweetener, to taste
2 litres (3 1/2 pints) hot tea, not too strong
2 lemons
1 cinnamon stick
120 ml (4 fl oz) dark rum
artificial sweetener, to taste
method
1. Peel a very thin layer of skin from one of the oranges and steep it in the freshly made hot tea. 2. Squeeze the juice out of all the fruit except one half orange and one half lemon. Strain both juices and heat gently with the cinnamon stick.
3. Slice the half orange and half lemon as thinly as possible and soak the slices in the rum.
4. When the orange and lemon juice reaches boiling point stir it into the tea, add the rum with the fruit slices.
5. Taste, and stir in artificial sweetener to taste, if liked. Remove the rind and cinnamon stick before serving.
Tea may be considered the national drink of Britain but it is only rarely used as an ingredient. A flowery orange pekoe would be particularly suitable here.
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