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Spiced Rooibos Punch
If you do not have fresh, juicy oranges and lemons, use frozen lemon juice (defrosted) and a not-from-concentrate orange juice in a carton. The Rooibos can be placed in a teaball (metal or plastic infuser) or use teabags so you do not have to strain it out after brewing.
Yields: 35 cups of punch
Ingredients:
- 1 teaspoon whole cloves
- 2 cinnamon whole sticks
- 6 quarts cold water
- 5 teaspoons Rooibos (or 5 Rooibos teabags)
- juice of 6 oranges
- juice of 3 lemons
- 2 cups pineapple juice
- 3 cups sugar or alternative sweetener, approximate
Place the spices in a cheesecloth or tea-infusion bag, and the Rooibos into a separate bag if using loose. Add both to the water and bring to a boil. Let stand five minutes, then remove the two bags and discard. Stir in the three fruit juices, then the sugar or other sweetener, adjusting to taste. Can be served hot or chilled.
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Culinary Teas
108 S. Main St
P.O. Box 448
Milford, IN 46542
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