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Hot Tea Nectar's picture
  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.

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