50+ Friends Club Cookbook
Beverages
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Mint Tea Punch
From the Kitchen of:
Sandy
Source: Southern Heritage - Socials and Soirees
1 gallon boiling water
4 cups fresh mint leaves
1 cup tea leaves
4 cups sugar
2 (46-oz) cans pineapple juice, chilled
2 cups lemon juice, chilled
fresh mint sprigs
Pour boiling water over mint leaves and tea leaves in large container.
Cover and let steep 30 minutes.
Strain, discarding leaves.
Add sugar, stirring well; chill.
Add pineapple juice and lemon juice just before serving, stirring well.
Pour over ice, and garnish each serving with a fresh mint sprig.
Yield: about 2 gallons.