Go Back
Print

Roasted Stone Fruit and Bungalow Tea Punch

Course Drinks
Author Eva Kosmas Flores

Ingredients

Tea Infused Vodka

  • 2 tablespoons loose leaf or 3 tea bags of Steven Smith Teamaker tea
  • 12 ounces vodka

Roasted Stone Fruit and Bungalow Tea Punch

  • 2 apricots (pitted and cut in half)
  • 2 nectarines (pitted and cut in half)
  • 8 cherries (pitted and cut in half)
  • 2 tablespoons granulated sugar
  • 24 ounces apricot nectar
  • 8 ounces Steven Smith Teamaker No. 47 Bungalow Tea infused vodka
  • 3 sprigs fresh mint

Instructions

Tea Infused Vodka

  1. Stir together the tea and vodka in a 12 or 16-ounce mason jar. Cover with its lid and allow to infuse at room temperature for 1 week, shaking it once a day. Strain, and reserve the infused vodka.

Roasted Stone Fruit and Bungalow Tea Punch

  1. For the roasted stone fruit & bungalow tea punch, preheat the oven to 425 degrees Fahrenheit. Place the fruit halves on a baking sheet, interior facing up, and sprinkle them with the granulated sugar. Roast in the oven until the fruit has wrinkled slightly and the edges of the fruit are slightly golden, about 30 to 40 minutes.

  2. In a large pitcher, stir together the apricot nectar and 8 ounces of the bungalow tea infused vodka. Add the roasted fruits and stir to incorporate. Cover the pitcher and refrigerate overnight. Serve chilled with fresh mint garnish. Makes 4 servings.