Hospitality Punch

Punches made with tea and fruit juice were popular in the 1930’s and 1940’s. Some cookbooks contained detailed recipes, while others just instructed readers to add brewed tea to a fruit punch.

Prep time: 10 minutes
Chilling time: 4 hours
Makes: Twelve 6-ounce servings

2 cups hot brewed tea
1/2 cup sugar
2 cups unsweetened pineapple juice
1 cup orange juice
1/2 cup lemon juice
3 cups chilled ginger ale

1. Pour tea over sugar in a heatproof pitcher and stir until sugar dissolves. Stir in pineapple juice, orange juice, and lemon juice. Cover and refrigerate at least 4 hours before serving. (Can be made ahead. Cover and refrigerate up to 24 hours.)

2. To serve: Pour tea mixture into a small punch bowl and stir in ginger ale. Makes twelve 6-ounce servings.

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