Hot Tea Nectar
|Boiling water||8 Cup (128 tbs)|
|Tea bag||8 (Regular-Size Tea Bags)|
|Canned unsweetened pineapple juice||18 Ounce (1 Can)|
|Canned apricot nectar||12 Ounce (1 Can)|
|Canned frozen orange juice concentrate||6 Ounce (1 Can)|
|Canned frozen lemon juice||5 3⁄4 Ounce (1 Can)|
|Sugar||1 Cup (16 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
1. Pour boiling water over tea bags in a kettle; cover. Steep 5 minutes; remove tea bags.
2. Combine pineapple juice, apricot nectar, orange-juice concentrate, lemon juice, sugar and water in a kettle; heat slowly, stirring several times, to simmering. Stir in hot tea.
3. Very carefully pour into a large punch bowl. Garnish with lime and lemon slices and maraschino cherries threaded onto a long skewer, if you wish. Ladle into punch cups.