You are here

Lemon And Spice Tea Punch

Western.Chefs's picture
  Water 8 Cup (128 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Lemon and spice tea bags 6
  Canned pineapple juice 36 Ounce, chilled (2 Cans, 18 Ounce Each)
  Club soda 1 Liter, chilled
  Orange sherbet 1 Pint
  Lemon 1 Small, thinly sliced (For Garnish)

1. In 3-quart saucepan over high heat, heat water and sugar to boiling, stirring occasionally until sugar dissolves. Remove saucepan from heat. Add tea bags; let stand 5 minutes. Discard tea bags; refrigerate until cool, at least 1 hour.

Recipe Summary


Rate It

Your rating: None
Average: 4 (17 votes)
Lemon And Spice Tea Punch Recipe