Constant Comment Champagne Punch With Frosted Fruit Mould Recipe
Ingredients
| Ice Tea Mold | ||
| 4 Constant Comment tea bags | ||
| Boiling water | 6 Cup (16 tbs) | |
| Seedless green grapes leaves | 4 , sliced | |
| Punch | ||
| Boiling water | 4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Grand marnier | 1/3 Cup (16 tbs) | |
| 1 bottle extra dry Champagne, chilled | ||
Directions
To Make Mold: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan.
Pour boiling water over and steep until tea reaches room temperature.
Remove tea bags.
Pour enough tea into a 6-cup ring, tree, heart, or other shape mold to fill about two thirds full.
Refrigerate remaining tea.
Freeze mold until firm.
Arrange fruits over top.
Pour in enough of the remaining tea to come within 1/4 inch of top of mold (you may not use it all).
Freeze firm.
To unmold, dip briefly in cool water, invert onto sheet of heavy foil, turn right side up, wrap in foil, and freeze until serving.
(Mold may be frozen up to 2 weeks.) To Make Punch: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan.
Pour boiling water over and stir in sugar.
Let steep until tea reaches room temperature.
Remove tea bags.
Refrigerate until chilled.
(Tea may be refrigerated overnight.) Before serving, pour tea into punch bowl.
Stir in Grand Marnier.
Pour in champagne.
Add ice tea mold.
Pour boiling water over and steep until tea reaches room temperature.
Remove tea bags.
Pour enough tea into a 6-cup ring, tree, heart, or other shape mold to fill about two thirds full.
Refrigerate remaining tea.
Freeze mold until firm.
Arrange fruits over top.
Pour in enough of the remaining tea to come within 1/4 inch of top of mold (you may not use it all).
Freeze firm.
To unmold, dip briefly in cool water, invert onto sheet of heavy foil, turn right side up, wrap in foil, and freeze until serving.
(Mold may be frozen up to 2 weeks.) To Make Punch: Place tea bags in a heatproof bowl, pitcher, or nonal-uminum saucepan.
Pour boiling water over and stir in sugar.
Let steep until tea reaches room temperature.
Remove tea bags.
Refrigerate until chilled.
(Tea may be refrigerated overnight.) Before serving, pour tea into punch bowl.
Stir in Grand Marnier.
Pour in champagne.
Add ice tea mold.
Chef
