DAILY POST JUNE 26th:Â LABELS SHOULD ALWAYS BE CRYSTAL CLEAR
GLUTEN-FREE & VEGAN
S H O P
Tea – black, green, berry, rooibos or any combination
Juice – cranberry, cider, orange juice or apricot or pear nectar
Club soda or seltzer
T I M I N G
MAKES 3 1/2 qts
PREPARATION TIME:Â 5 min
STEEPING TIME: 15 min
REFRIGERATOR TIME:Â 1 hr
C O O KÂ /Â P R E P A R E
1 qt filtered water
2 heaping TBSP tea OR 7 tea bags – black , green, berry, rooibos or any combination of decaffeinated tea
1/4 c honey
1/2 tsp nutmeg OR cut off a small chuck from a whole nutmeg
1/2 tsp powdered cinnamon OR 1 whole cinnamon stick (using whole spices will eliminate settling on the bottom)
1/2 tsp powdered allspice OR 2 whole allspice
1 qt + 1 c (5 c) juice – cranberry, cider, orange juice or apricot or pear nectar
1 qt club soda or seltzer
1/2 c lime juice
- Bring water to a boil.Â Put tea & spices into teapot, steep until deeply-colored.Â Remove teabags (& spices if using whole), stir in honey; chill.Â (Do NOT squeeze teabag if using tea with caffeine.)
- Add juices.
- Just before serving, add club soda or seltzer & ice.Â Mixed together, seltzer will loose it’s fizz after a few hours.
S E R V E
Serve in a punch bowl or large pitcher(s).Â OR in tall glasses & garnish with a sprig of mint or a sliver of lemon.Â Or pour back into seltzer bottles & keep in refrigerator.Â Omit seltzer & you can freeze it in seltzer bottles to take with you on a biking excursion, hike or picnic.
W O R K P L A C EÂ Â L U N C H
Omit seltzer.Â Take to work & keep in refrigerator for those hot afternoon work sessions.Â Or, have in the morning while everyone else is sweating over their coffee.