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Rose Tea Punch Recipe

Rose Tea Punch Recipe made with Truvia

Created by producer and host of Art of the Drink® Anthony Caporale, this sophisticated fruit and floral punch with chilled white tea, a hint of rose and vanilla, and tart citrus sweetened with Truvía® simple syrup has 14% fewer calories and 100% less sugar** than the full-sugar version.

Serving size: about 75 servings (3.5 fl. oz. each)

Calories: 60 Calories

Ingredients

  • 2 cups Truvía® simple syrup

  • 3 bottles rye whiskey (750 ml each)

  • 3 quarts unsweetened white tea

  • 1 quart fresh lemon juice

  • 1 Tbsp rosewater

  • 1 apricot, thinly sliced

  • 1 vanilla bean, sliced lengthwise

  • 2 quarts ice cubes

Directions

  • 1.

    Prepare rose petal ice ring by placing 1 cup fresh rose petals in a bunt cake pan or ring mold. Fill with water and freeze overnight

  • 2.

    Add all the punch ingredients to a 12-quart punch bowl and stir.

  • 3.

    Add rose petal ice ring and ice cubes and serve.

**This cocktail has 60 calories and 0 grams of sugar per serving compared to 70 calories and 4 grams of sugar per serving in the full-sugar version.

The Art of The Drink® is a registered trademark of Lion's Cathedral Productions

Nutrition Per Serving

Calories 60
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 0g
Erythritol 2g
Protein 0g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 0% DV
Rose Tea Punch Recipe

Serving size: about 75 servings (3.5 fl. oz. each)
Calories: 60 Calories

Ingredients

  • 2 cups Truvía® simple syrup

  • 3 bottles rye whiskey (750 ml each)

  • 3 quarts unsweetened white tea

  • 1 quart fresh lemon juice

  • 1 Tbsp rosewater

  • 1 apricot, thinly sliced

  • 1 vanilla bean, sliced lengthwise

  • 2 quarts ice cubes

Directions

  • 1.  

    Prepare rose petal ice ring by placing 1 cup fresh rose petals in a bunt cake pan or ring mold. Fill with water and freeze overnight

  • 2.  

    Add all the punch ingredients to a 12-quart punch bowl and stir.

  • 3.  

    Add rose petal ice ring and ice cubes and serve.

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