Diy Swedish Punsch Recipe

• 1 lemon
• 1 clove
• 1 cardamom pod, crushed
• 1 cup cachaca
• 1 Darjeeling (or similar) tea bag
• 1/2 cup hot water
• 2/3 cup sugar

1. Cut the lemon into thin slices and remove the seeds. Place entire slices in a sealable glass jar with the clove and crushed cardamom pod and add the cachaca. Seal and shake. Let the infusion sit for one day in a cool place away from direct sunlight.
2. Steep the tea bag in the hot water for 5 to 7 minutes. Remove the tea bag, add the sugar to the hot tea, and mix into a syrup. Let cool.
3. Pour the infused cachaca through a strainer lined with cheesecloth. Mix the infusion with the tea syrup. Let the mixture rest overnight. Store in a sealed container at room temperature or in the refrigerator for up to 5 months.

lemon, clove, cardamom, cachauea, darjeeling, water, sugar

Taken from www.seriouseats.com/recipes/2012/10/diy-swedish-punsch-recipe-for-cocktails.html (may not work)