El Diablo Con Limón (Tequila Punch With Cassis And Lemon) Recipe

1. 1

   Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring every 20 minutes or so to redistribute sugar, for 1 hour.

2. 2

   Add tea and 13 ounces of reserved lemon juice to mixing bowl. Stir, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic pitcher or punch bowl. Stir in tequila and creme de cassis. At this point, the mixture can be covered and refrigerated up to 10 hours.

3. 3

   When ready to serve, stir well, then add seltzer or club soda. Serve in ice-filled glasses, stirring to dilute slightly.

* Per serving · 4 servings · Values may vary.