Smoky citrus punch
3 medium, navel, divided
Guayaki Yerba Mate, Organic, Traditional Tea Bags
6 bag, or similar product
2 cup(s), boiling
2 cup(s), chilled
24 fl oz, tangerine flavored, chilled
2¼ cup(s), chilled (18 fl oz)
Fresh lemon juice
¼ cup(s), (2 fl oz)
- Using a vegetable peeler, remove rind from 2 navel oranges, avoiding the white pith. Squeeze juice from oranges and set aside. Place rind and sugar in a punch bowl and pound with a muddler or wooden spoon until rind releases its oils and sugar looks like wet sand. Let stand at room temperature for 30 minutes.
- Meanwhile, place tea bags in a medium bowl and cover with boiling water. Let stand 10 minutes; remove tea bags. Cool tea for 15 minutes. Pour tea over orange rind mixture. Stir until sugar melts. Using a slotted spoon, remove rind and discard.
- Add cold water, seltzer, vodka, and lemon juice to punch bowl. Stir gently to combine. Thinly slice remaining 1 navel orange and blood orange and add slices to punch bowl.
- Serving size: about ¾ cup