Quick look
- prep 10 min
- serves 12
FACTOID:
Punches made with tea and fruit juice were popular in the 1930s and 1940s. Some cookbooks contained detailed recipes, while others just instructed readers to add brewed tea to a fruit punch.Ingredients
- 2 cups hot brewed tea
- 1/2 cup sugar
- 2 cups unsweetened pineapple juice
- 1 cup orange juice
- 1/2 cup lemon juice
- 3 cups chilled ginger ale
- 1
Pour tea over sugar in a heatproof pitcher and stir until sugar dissolves. Stir in pineapple juice, orange juice, and lemon juice. Cover and refrigerate at least 4 hours before serving. (Can be made ahead. Cover and refrigerate up to 24 hours.)
- 2
To serve: Pour tea mixture into a small punch bowl and stir in ginger ale. Serves: 12 (6-ounces each).
