Liturgical Year : Recipes : Tangerine Tea Punch

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:

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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