Nonalcoholic Smoky Citrus Punch – The New York Times

Let’s make nonalcoholic smoky citrus punch. Traditionally, punch is an alcoholic drink. But I wanted to make a nontraditional, nonalcoholic recipe this holiday season that feels like, well, it packs a bit of a punch. If you’re going to decorate your ice ring or block, simply add the decoration to the bottom of your mold. That basically ensures that your decorations stay at the bottom of the mold, which is going to become the top of your ice ring when you unmold it and add it into your punch bowl. In a large glass jar, add 3 tea bags, pour in 3 cups of water, cover, and refrigerate for 8 to 12 hours. Peel the lemons and oranges. Place the peels in a medium bowl, and use a muddler or the end of a rolling pin to work the sugar into the peels. Add the remaining 1 tea bag or 1 teaspoon 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. When you are ready to serve, juice the reserved lemons and oranges. In a large punch or serving bowl, add the lemon and orange juice, citrus-sugar tea mixture, and the cold-brewed black tea. Pour in the soda water and tonic water. Ladle into individual punch glasses, and serve each with a lemon and orange slice.