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Catholic Recipe: Tangerine Tea Punch

    INGREDIENTS

  • 2 cups boiling water
  • 4 teaspoons tea or 4 teabags
  • 1/2 cup lime juice
  • 1 can (6 ounces) frozen tangerine juice concentrate
  • 1-1/2 cups grape juice
  • 1/4 cup sugar
  • 2 large bottles pale dry ginger ale

    • Details

  • Serves: 25
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

There is an interesting flavor to this punch. Tea, lime juice, grape juice and tangerine juice are the base.

DIRECTIONS

Pour boiling water over tea; let steep 3 to 5 minutes. Strain; cool. Add chilled fruit juices and sugar; mix well. Pour over ice in punch bowl. Fill bowl with ice cold ginger ale. Stir gently to mix. Makes about 25 punch cup servings.

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