Hospitality 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

[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]

Originally Published in Reader's Digest

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