Bits of fresh berries intensify a tea, mint and fruit-infused punch. For adult palates, substitute champagne for the sparkling water and add dark rum.
Servings: Serves 8–10
Ingredients
  • 2 tablespoons loose berry or fruit tea or 6 bags of berry tea
  • Natural-cane turbinado sugar to taste
  • 2 cups ' ' fresh seasonal fruit , such as a combination of raspberries, blueberries, sliced strawberries, pitted cherries, grapes
  • 1 orange , skin removed, cut into segments
  • 1 lemon , quartered lengthwise and thinly sliced
  • 1 lime , quartered lengthwise and thinly sliced
  • 1/2 cup fresh mint leaves , coarsely chopped
  • 2 cups ice cubes
  • 2 cups sparkling water or champagne , optional
  • 3 cups dark rum , optional
    • Directions
    Bring six cups water to a boil; add tea leaves and steep 10 minutes. Strain into a vessel and discard leaves. Add sugar to taste, stirring to dissolve. Cool to room temperature, then cover and refrigerate.

    Place ice, fruit and mint in a large pitcher. Add the cold tea and, if using, sparkling water or champagne, and rum. Stir and serve.
    From the Summer 2006 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story