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Tea and rum punch

Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Course: Beverage
Favourite flavours: Easy recipes

Tea and rum punch
INGREDIENTS

1 black teabag
1 cup (250ml) boiling water
1 cup (250ml) white or dark rum
1 cup (250ml) pineapple juice, chilled
1 cup (250ml) lime juice cordial, chilled
1.5 litres (6 cups) ginger beer, chilled
½ cup loosely packed fresh small
mint leaves
1 medium lemon, halved, sliced thinly
1 medium lime, halved, sliced thinly
ice cubes, to serve
METHOD

Place teabag in a heatproof jug, cover with the boiling water; stand for 5 minutes. Squeeze teabag over water, discard teabag.

Combine the tea, rum, juice and cordial in a large serving jug; cover, refrigerate until required.

Just before serving, add the ginger beer, mint, lemon and lime slices. Place ice cubes in serving glasses, top with punch.

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Tip: Try "lamb & potato" or "Low GI"
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