"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tea Punch Recipe

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This recipe for Tea Punch, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Shields
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 cups water
1 family sized tea bag or 4 standard tea bags
1 cinnamon stick
3/4 cup sugar
1/2 cup frozen orange juice concentrate, thawed
1/2 cup frozen lemonade concentrate, thawed
8 lemon slices
8 fresh mint sprigs
Ice Cubes

Directions:
Directions:
Bring 4 cups water to boil. Remove from heat. Add tea bag (or bags) and cinnamon stick to water; let stand 5 minutes.
Remove tea bag. Add sugar and stir to dissolve. Stir in orange juice and lemonade concentrates.
Pour tea mixture into pitcher. Add remaining 4 cups water and stir well. Chill until cold, about 4 hours. Discard cinnamon stick.
Fill eight glasses with ice. Pour tea punch over ice. Garnish each glass with lemon slice and mint sprig.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is "Southern" tea at it's best---a recipe from a local Nashville lunch room. Of course, it has sugar!

 

 

 

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