I made a ginger, black tea, and blood orange NA punch. I was making like 5 foods at the same time, so I didn’t tinker with it and adjust to my taste as much as I normally would, and I used whatever I had on hand to measure.
1 liter of water
250 grams of minced fresh ginger
1 cup sugar ( 200 grams)
simmer for 5 minutes
cut heat, and add 3 tablespoons Assam tea (not sure about weight)
strain, then let cool
add 1 liter of water (probably makes sense to actual use ice instead of liquid to cool the mix faster)
add 1 liter blood orange juice
add 40 ml 10% citric acid solution (the equivalent of ~80 ml lemon juice)
I also added 1 ml of orange oil just for aroma
I served it in a punch bowl and I put ginger beer and a few types of liquor next to it for people who wanted boozy or bubbly.
The way I came up with it was by mincing a small amount of ginger, simmering it, then adding tea. I then added blood orange juice till it felt right. In the ideal world, I would have done the same with sugar and citric acid (the salt and pepper of cocktails), but I was crunched for time, so I just did that part live. I think I could have boosted the acid a bit.
I made a ginger, black tea, and blood orange NA punch. I was making like 5 foods at the same time, so I didn’t tinker with it and adjust to my taste as much as I normally would, and I used whatever I had on hand to measure.
I served it in a punch bowl and I put ginger beer and a few types of liquor next to it for people who wanted boozy or bubbly.
The way I came up with it was by mincing a small amount of ginger, simmering it, then adding tea. I then added blood orange juice till it felt right. In the ideal world, I would have done the same with sugar and citric acid (the salt and pepper of cocktails), but I was crunched for time, so I just did that part live. I think I could have boosted the acid a bit.