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Ingredients Jump to Instructions ↓

  1. 6 c -Water

  2. 10 Tea bags

  3. 3 c Sugar

  4. 3 c Orange juice

  5. 3 c Pineapple juice; unsweetened

  6. 1 c Lemon juice, fresh; strained

  7. 2 qt Ginger ale ---

Instructions Jump to Ingredients ↑

  1. GARNISH——- Mint leaves This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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