Cold Japanese sake
and iced green tea
are the base of this unusual green tea
sake punch recipe. It's lightly sweetened and chilled, so it's ideal for hot summer evenings. For an added treat, pair it with sushi, yakitori
or other Japanese foods.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Makes 6 cups (about 9 servings)
- 2.5 cups properly brewed Kukicha Japanese green tea* (Kukicha is available online from retailers like In Pursuit of Tea in loose form, and in bag form from Eden Foods.)
- 1-350 ml bottle of sake (If you're pouring sake from a larger bottle, 350 ml is about 1.5 cups. Ginjo-shu sake has an ideal flavor profile and consistency for this recipe.)
- 1/2 cup peeled, seeded, purÃ©ed cucumber
- 1/4 cup fresh lemon or lime juice
- 1/4 cup muddled, finely chopped fresh mint leaves
- 1 cup lemon-lime soda
- Sliced cucumber wheels (enough to garnish each glass)
- Ice (as needed)
* To brew Kukicha
- Combine all ingredients except for the lemon-lime soda, ice and sliced cucumber in a large punch bowl.
- Cover the bowl and chill the mixture for several hours.
- When the mixture is well chilled, you can strain the mint and cucumber if desired.
- Stir in the lemon-lime soda.
- Garnish glass rims with a sliced cucumber wheel.
- Add ice as needed and serve.
, use 1 tsp tealeaves
per 1 cup 160Âº F filtered water. (Your water is around 160Âº F when tiny bubbles appear in the bottom and edges of the pot.) Brew for 2 to 3 minutes and then promptly strain the tealeaves.