Tea Punch

Submitted by: Amber Moeller

Makes: 100 punch cups

  • 8 c. boiling water
  • 8 family-size tea bags

Steep 15 minutes.

  • 8 c. water
  • 2 c. concentrated lemon juice
  • 8 c. sugar

Heat until sugar is dissolved (it will be a translucent color). Cool both mixtures and combine them.

Add:

  • 1/8 c. vanilla (1/4 c. if imitation vanilla)
  • 1 T. almond extract

Freeze mixture. When ready to serve, add 3 (2 liter bottles) of ginger ale to slush mixture

Note: You can freeze mixture in milk cartons--filling them half full so that you can cut off the top of the carton and place slush in the punch bowl (allow frozen mixture to partially thaw 30-60 minutes in the milk jugs before mixing with gingerale). Use a potato masher to break up the slush before adding gingerale.


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