Hospitality Punch

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.

[quicklook-recipe prep_time=”10 min” cook_time=”” serves=”12″ details=”” ]

[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.[/factoid]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 cups hot brewed tea
  • 1/2 cup sugar
  • 2 cups unsweetened pineapple juice

[/ingredients-left]
[ingredients-right]

  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 3 cups chilled ginger ale

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”10 minutes, plus chilling”]
[step-item number=”1″ image_url=”” title=”” ]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.)[/step-item]

[step-item number=”2″ image_url=”” title=”” ] To serve: Pour tea mixture into a small punch bowl and stir in ginger ale. Serves: 12 (6-ounces each).[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest