Serves: 12 Total Time: 42 Minutes
Ingredients:
- 14 cup(s) water
- 10 bag(s) red tea
- 1 pound(s) strawberries, hulled and quartered
- 1/4 cup(s) sugar
- 2 cup(s) pomegranate-cranberry juice blend
- 12 blueberry-topped skewers, for garnish
Directions
- In 6-quart covered saucepot, heat water on high until almost boiling. Add tea bags; remove from heat and cover. Let tea steep 10 minutes. Remove tea bags and discard. Let cool slightly, then ladle some tea into 1 ice cube tray. Freeze, uncovered, until solid. Pour remaining tea into large punch bowl or pitcher. Refrigerate until very cold (up to three days).
- One hour before serving, in large bowl, combine strawberries and sugar. Let stand, uncovered, 30 minutes. Stir in juice blend, strawberries with accumulated juice, and tea ice cubes to tea mixture. Serve cold; garnish with skewers.