Hospitality Punch

Invite the neighbors over and serve this sweet punch.

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

    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).