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Catholic Recipe: Ginger Tea Punch


  • 4 cups strong hot tea
  • 1 cup light corn syrup
  • 3 cups orange juice
  • 1-1/2 cups lime juice
  • 2 large bottles pale dry ginger ale


Serves: 25

Prep Time: 4 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (1)

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This punch starts with a sweetened tea concentrate, and then mixed with ginger ale when time to serve.


Combine tea and corn syrup; stir until syrup dissolves. Chill. Add orange juice and lime juice. Pour over ice in punch bowl. Just before serving add pale dry ginger ale. Makes 25 punch cup servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965