Mocktails: Our top non-alcoholic cocktails
Red Tea & Cinnamon Fruit Punch
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Red Tea & Cinnamon Fruit Punch

Anyone for tea? This spiced redbush concoction is something a bit different for the discerning mocktail connoisseur. Make it in advance to allow plenty of time to cool - this recipe makes 1 1/2 pints so you can store a jug of it in the fridge before friends arrive.


- 2 redbush tea bags
- 3tsp Splenda® granulated sweetener
- 6 cloves
- 1 cinnamon stick
- 600ml boiling water
- 300ml pomegranate juice
- 1 plum, stoned and sliced, and lemon wedges to garnish

Put the teabags, Splenda, cloves and cinnamon stick into a large heat-proof jug and pour over the boiling water.
Leave to infuse until cold and add ice. Strain into a serving jug and pour in the pomegranate juice.
Decorate with sliced plum and lemon wedges - and enjoy!

This recipe was provided by Splenda.

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