Jarra de Verano

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A sangria-like beverage for Allison's baby shower.
My addition to the recipe was "Oleo-saccharum" (the oil released from citrus peel when mixed with sugar) which is the secret to giving punch a deep, rich foundation. That recipe from NY Times. Main recipe from the book Alcohol Not Included, Jassy Davis, 2020.

2 English Breakfast tea bags or 2 tbsp loose English Breakfast tea
350 ml (12fl oz) boiling water
350 ml (12fl oz) tart cherry juice
250ml (8.5fl oz) orange juice
250ml (8.5fl oz) sparkling water, chilled
Orange, lemon and lime slices to serve

for Oleo-saccharum:

The peels of 4 lemons, with as much pith removed as possible (Juice the lemons after peeling; reserve juice for something else)
The peels of 6 blood or navel oranges, with as much pith removed as possible (Juice the oranges after peeling; reserve juice for the punch.)
½ cup granulated sugar

  1. Muddle the peels and sugar together in a bowl. Let the mixture rest overnight, covered, at room temperature.

  2. Strain the oil into an airtight container, pressing on the peels to extract as much liquid as possible; the oil produced is the oleo-saccharum. Seal the container, and refrigerate the oil until ready to use. Discard the peels.

Make the tea by pouring the boiling water over the tea bags or tea leaves in a heatproof jug, then leave to steep for 20 minutes so it's good and strong. Strain out the bags or leaves and let cool. Mix the oleo-saccharum with the tea, it can be warm so any residual sugar dissolves.

Half fill a large jug with ice, pour in the tea with the cherry and orange juice. Give it a gentle stir, and then top with sparkling water and gently stir again. Add the citrus slices.

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