Ginger Tea Punch

About Ginger Tea Punch

Ingredients

• Ginger ale ½ cup
• Freshly-prepared black tea, cooled to room temperature 1 cup
• Orange juice 1 cup
• Strawberry juice ½  cup
• Sugar syrup 2 cups
• Ice cubes as required
• Thinly-sliced roundels of lemon or orange to garnish

How to Make Ginger Tea Punch (Stepwise Photos)

Method

1. Pour black tea, orange juice, strawberry juice and sugar syrup in a bowl and mix well.
2. Just before serving, stir in ginger ale. Add ice to chill.
3. Pour this into 4 serving glasses, garnish with lemon slice or orange slice and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps