Earl grey and citrus-ginger gin punch
18 fl oz
5 medium, seedless, thinly sliced, divided
Earl grey tea
1½ cup(s), unsweetened, cooled, regular or caffeine-free
Fresh lemon juice
Fresh orange juice
10 tbsp(s), dark variety
¾ cup(s), peeled, thinly sliced
- To make orange-infused gin, pour gin into a large mason jar or other container with a lid. Add 4 sliced oranges, cover and refrigerate for 24 hours.
- To make ice for punch bowl, fill a bundt-pan with water and freeze overnight.
- When ready to serve, combine tea, lemon juice, orange juice, agave nectar and gin in a punch bowl; stir to combine and add ice cube. Float ginger and remaining orange slices on top.
- Yields about 1/2 cup per serving.