HERB TEA PUNCH
Berries of the Forest (or a similar cordial)
Lemon Myrtle leaves
Clove Basil leaves/seeds
Rosella fruit (Cranberry Hibiscus leaves might substitute)
Garden Mint and Peppermint
Place a tablespoon of each of the above ingredients in a stainless steel saucepan or glass basin. ( Snip them a little with your kitchen scissors, to release more flavour.)
Cover with a litre or more of boiling water, stir for a minute and cover with lid, to prevent loss of flavours from evaporation.
Infuse until almost cold
Strain, pour over iceblocks into Punchbowl. Chill.
The strained Herbs may be used a second or third time to extract the flavours and constituents. Add to the punchbowl. Keep covered in the refridgerator.
When ready to serve, add a bottle of sugar free, preservative free, juice of your choice and a bottle of mineral or soda water. Stir to blend and pour the PUNCH into glasses over some icecubes.
Elaine used sugar-free cranberry juice but advises that pomegranate, apple or blackcurrant juice also blend well.
Homer added wine to his 'erb teas. ENJOY.