Friday, November 21, 2014

PEACH TEA PUNCH

3 family-size tea bags
2 cups loosely packed fresh mint leaves
1 bottle (33.8-oz) peach nectar
1/2 can (12-oz size) frozen lemonade concentrate, thawed
1/2 cup simple sugar syrup (recipe follows)
1 liter ginger ale, chilled
1 liter club soda, chilled
Garnish: Fresh peach wedges

Bring 4 cups water to a boil in a medium saucepan; add the tea bags and mint leaves. Boil for 1 minute then remove from heat. Cover and steep 10 minutes. Discard tea bags and mint leaves.

Pour the mixture into a 1-gallon container; add the nectar, lemonade concentrate, and simple syrup. Cover and chill for 8 up to 24 hours.

Pour the chilled mixture into a punch bowl or pitcher; stir in ginger ale and club soda just before serving. Garnish with the fresh peach wedges.

SIMPLE SUGAR SYRUP:
Bring 2 cups sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, for 4 minutes or until all sugar is dissolved and mixture is clear. Cool to room temperature (about 30 minutes).

Note: This is from Southern Living Magazine in 2011. They got it from the Junior League of Austin, Texas.

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