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Constant Comment Champagne Punch With Frosted Fruit Mould

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Ingredients
  Tea bags 4 (Constant Comment)
  Boiling water 6 Cup (96 tbs)
  Assorted fruit 4 , cut into small clusters (Such As Red And Green Seedless Grapes, Cut Into Small Clusters; Sliced Navel Oranges; Sliced Lemons; Strawberries; Sliced Starfruit (Carambola); Sliced Kiwi; Garden Leaves)
  Boiling water 4 Cup (64 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Grand marnier 1⁄3 Cup (5.33 tbs)
  Extra dry champagne 750 Milliliter, chilled (1 Bottle)
Directions

To Make Mold: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan.
Pour boiling water over and steep until tea reaches room temperature.
Remove tea bags.
Pour enough tea into a 6-cup ring, tree, heart, or other shape mold to fill about two thirds full.
Refrigerate remaining tea.
Freeze mold until firm.
Arrange fruits over top.
Pour in enough of the remaining tea to come within 1/4 inch of top of mold (you may not use it all).
Freeze firm.
To unmold, dip briefly in cool water, invert onto sheet of heavy foil, turn right side up, wrap in foil, and freeze until serving.
(Mold may be frozen up to 2 weeks.) To Make Punch: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan.
Pour boiling water over and stir in sugar.
Let steep until tea reaches room temperature.
Remove tea bags.
Refrigerate until chilled.
(Tea may be refrigerated overnight.) Before serving, pour tea into punch bowl.
Stir in Grand Marnier.
Pour in champagne.
Add ice tea mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

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