ingredients
makes 12 cups
4 Assam or Earl Grey tea bags
3/4 pint boiling water
3/4 pint freshly squeezed orange juice (about 5 large oranges)
2 cinnamon sticks, cracked
12 cloves
1/2 pint sparkling mineral water, chilled
1/2 pint sparkling dry white wine, chilled
Slices of orange and sprigs of mint for decoration
method
1. Put the tea bags into a large, heatproof jug, pour on the boiling water and leave to infuse for 8 minutes. Remove and discard the tea bags.
2. Pour half the orange juice into a small, stainless steel or enamel saucepan with the cinnamon sticks and cloves. Bring to the boil, then turn down the heat, cover and leave to simmer for 1 minute.
3. Pour the hot, spiced orange juice into the jug with the tea, then stir in the remaining juice. Cover and, when cool enough, put in the refrigerator and leave overnight.
4. Just before serving, strain the mixture into a punchbowl and pour in the mineral water and wine. Float the slices of orange and sprigs of mint on the punch and serve immediately, ladling it into silver or glass punch cups, or into small tumblers.
