Have you ever been craving Earl Gray tea but it’s a hot summer day and a warm drink would be overwhelming? Get your fix with our Earl Gray and Blueberry Punch. This recipe uses Earl Gray tea bags but it also incorporates smashed blueberries with tart and sweet flavors. In case you prefer your tea more on the Southern side of sweetness, you can add in sugar too. Just make sure you don’t forget the cold brewing process for a crisp, cool finish.
What Makes Our Earl Gray and Blueberry Punch Stand Out?
The cold brew process is what really sets our recipe apart. By using cold water to brew the tea rather than hot, it pulls out tannins (the stuff that makes tea taste sharp or bitter) slower. Blueberries also take longer to infuse so your mix needs to sit longer than it would for hot tea but the end product is full of flavor. You can even taste each part of the recipe rather than your punch turning out like water with a hint of fruit.
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Earl Gray and Blueberry Punch
Description
A balance of bergamot Earl Gray and juicy blueberry.
Ingredients
- 3 bags of Earl Gray tea
- 1 cup blueberries, smashed
Instructions
- In a half-gallon mason jar filled with cold water, add tea bags and blueberries. Seal lid tightly. Let sit in refrigerator for 2 days.
- Serve cold over ice. Garnish with citrus.
Plus, check out more of Chef Kenny Cumberland’s recipes like Pizza Hot Pockets, Lunchtime Tamales, and Peanut Butter and Jelly Rolls.
Recipe by Chef Kenny Cumberland
Photography by Dave Bryce
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