By Rebekah Peppler
- Total Time
- 20 minutes, plus at least 11 hours’ resting and chilling
- Rating
- 4(249)
- Notes
- Read community notes
Historically, punch is an alcoholic drink, made with a spirit, sugar, citrus and spice, but this variation drops the spirit and doubles down on its other central components. Opting for smoky Lapsang souchong adds distinctive depth and character to the punch, though another black tea, such as Earl Grey or Darjeeling or a more robust green tea, can also be used. Likewise, the oranges in the lemon-orange oleo-saccharum (a muddled sugar and citrus mixture) can be swapped out for seasonal citrus, such as satsuma, mandarin or blood oranges. Bear in mind you need to start this punch the day before serving: While some of the tea is brewed hot before being added to the lemon-orange oleo-saccharum, cold-brewing the remainder of the tea ensures that the final punch is deeply flavored, smooth drinking and more nuanced than astringent. A mix of tonic and soda water to finish imbues the punch with a bubbly, quinine bitterness and helps to balance the tannins of the tea.
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Ingredients
Yield:18 to 20 (4-ounce) drinks
- 2lemons, plus more for juicing as needed
- 2oranges
- ¾cup granulated sugar
- 4bags Lapsang souchong tea (or use 4 teaspoons loose-leaf)
- 1cup/8 ounces soda water
- 1cup/8 ounces tonic water
- Lemon and orange slices, for serving
- Ice ring or block, for serving (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
41 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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The day before serving, peel the lemons and oranges. Place the peels in a medium bowl or a large jar and reserve the fruit. Add the sugar and use a muddler or the end of a rolling pin to work the sugar into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.
Step
2
In a pitcher or large glass jar, add 3 tea bags or 3 teaspoons loose-leaf tea. Pour in 3 cups water, cover and refrigerate for 8 to 12 hours. Remove and discard the tea bags, if using, or strain out and discard the tea leaves through a fine-mesh sieve lined with cheesecloth. (Cold-brewed tea will keep, covered, in the refrigerator for up to 5 days.)
Step
3
Bring 1 cup water to a boil. Add the remaining 1 tea bag or 1 teaspoon loose-leaf tea. Steep for 4 to 5 minutes, then remove the tea bag or strain out the loose-leaf tea. Add the brewed tea to the citrus-sugar mixture and stir to dissolve the sugar. Strain through a fine-mesh strainer, pressing on the solids. Cover and chill in the refrigerator for at least 1 hour. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
Step
4
When you are ready to serve, juice the reserved lemons and oranges (you should have about 1 cup juice, if needed, juice another lemon to get you to 1 cup). In a large punch or serving bowl, unmold the prepared ice wheel. Add the lemon and orange juice, reserved citrus-sugar-tea mixture, and the cold-brewed black tea. Pour in the soda water and tonic water, and stir gently to combine. Ladle into individual punch glasses and serve each with a lemon and orange slice.
Tip
- At least one day (up to a few days) before you want to serve the punch, make the ice ring or block: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that will fit into your punch bowl. Freeze overnight. You can also add decorations: Pour a few inches of distilled water into your chosen mold and layer in edible decorations of your choice (citrus slices, seasonal berries and fruit, fresh herbs, whole spices, edible flowers. Remember that whatever you choose will eventually end up floating in the punch itself). Freeze for a few hours, then fill the mold with enough water to come halfway up the sides and freeze overnight. (This helps keep your decorations on the top of your final ice ring). If you’re having a hard time getting the ice out of the mold, dip the mold in hot water briefly or quickly run under hot water to help loosen.
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249
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Cooking Notes
LH
Given that this is nonalcoholic, I might make extra to freeze and float in the bowl to avoid dilution.
Alisha
Just want to thank you for the NA co*cktail recipes. Due to health issues I am not longer able to drink alcohol but do miss complex co*cktails. :)
Terry
um. decaf tea?
Jennifer English
If you didn’t want tonic you might look for a lightly flavored seltzer (stick with something citrusy or even cucumber) or make an herbed simple syrup to use in place of the sugar. Thyme might be a good option in the syrup. What the base recipe is making is a not too sweet & slightly smoky version of an Arnold Palmer with fizz. You want to work around that.
replying to Abr
- you’d add alcohol
Helen Ullric
For an alcoholic addition, I would place a bottle of gin and/or vodka next to the punch bowl for a DIY drink.
Jennae
To replace the some of the cold brew tea with Lapsang souchong infused vodka:Steep 3 teaspoons loose leaf tea in 6oz hot water for 2-3 min. Drain the water and transfer wet leaves to glass container. Add 750 milliliters of vodka. Steep at room temp for 5-7 minutes, then drain and discard leaves (not longer or vodka will be too tannic). Fine strained vodka will keep indefinitely.This makes a whole bottle of vodka, so add to punch to taste.
Wes
You could add alcohol!
Ann Arbor Pioneer Woman
I would use decaf earl grey if going for no caffeine.
LemonyRatios
This is a great recipe! I made it for my Christmas party and it was good to have a drink that was interesting and complex for the non-alcohol drinkers. I used mostly pink grapefruits with a little orange, as that was what I had at home, & it worked really well. I was worried about the smoky flavour being too strong, so I only used half the quantity of lapsang suchon. But it was too subtle, so I’ll go the full quantity recommended next time.
LemonyRatios
This is a great recipe! I made this for our Christmas party and it was great to have something interesting and complex for the non-alcohol drinkers.
LIZinPA
My guests and I enjoyed this. The smoke flavor was not overpowering and added a nice complexity.
Simple Syrup
Several of you have mentioned a thyme simple syrup mod, which sounds great, and I actually have some on hand. Any recommendations on volume if replacing sugar with this?
Brooke
I made this with earl grey and it was delicious - not too sweet, nicely complex.
Elaine
I made this for a party recently as I was looking for a fun N/A option for those who don't drink. Even the drinkers in the group loved it! I made ice molds out of excess orange juice and water and added cranberries to the bowl along with sprigs of rosemary. It was visually attractive and complex in flavor! If you're not a fan of smoky beverages, I'd opt for a different tea. Personally, I loved it!
Emerson
Would only use half of the fruit juice called for. Could barely taste the tea infusions.
AnnR
This was excellent. Everyone loved it. I didn't have Lapsang souchong so I used half Earl Grey and half Gunpowder. I think the smokiness of the Lapsang souchong would have added a nice touch. I tried it with a splash of vodka, and it was excellent, so this would work for non-drinkers and a shot of vodka would be perfect for those who wanted it. I will definitely make this again.
Dominique
Beautiful! Smokey and complex from the Lapsang souchong tea, while crisp, fresh, and luscious from the citrus. We deviated from the recipe in one way, we cold-steeped for just 2 hours instead of the recommended 8 - 12. The smokey tea flavor was still very present. Our kids are calling this "Campfire Juice," and everyone loved it at our Father's Day Brunch. Thank you Rebekah Peppler for this lovely NA drink.
Mike
Not for everyone... Most common feedback was how I got the punch to taste like wood. Smokey may not be the way to go for a NA punch.
Zelda S
Had this at a friends house and loved it!!!
MF
Wouldn’t med. dark rum be better than vodka?
Alanna
So I have never tried lapsang souchong tea and decided to order some and try this. It is..very strong smoky flavor. It really smells like bacon or a campfire. The flavor of the tea is better then it smells, but I'm not sure this will be much of a success. It smells like I put a bunch of liquid smoke in the punch.
Jessie
Used Lapsang souchong tea--my husband had a tin of this when we met 20 years ago and it's so distinctively camp firey that I'm glad we made the effort to find it again for this punch. Nice complex flavors. Made large square ice cubes with citrus slices and rosemary in them which were adorable. We don't have a punch bowl so we made drinks to order with the juice/tea in a pitcher and added bubbles when making them. Will definitely make again!
Elizabeth
My brother and I did literally every step wrong while making this. We didn't even have the right tea but even though we messed up each step it was still delicious and a big hit. Highly suggest making this even of you can't follow the recipe exactly
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