Hospitality Punch

Quick look

  • prep 10 min
  • serves 12


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.


  • 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

    How to make it  10 minutes, plus chilling

  • 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).

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