Rafed English

Spiced Tea Punch

About 35 punch cups

- 1 teaspoon whole cloves
- 2 cinnamon whole sticks
- 6 quarts cold water
- 5 teaspoons black tea (or 5 teabags)
- juice of 6 oranges
- juice of 3 lemons
- 2 cups pineapple juice
- 3 cups sugar or alternative sweetener, approximate

Place the spices in a cheesecloth or tea-infusion bag, and the tea into a separate bag if using loose. Add both to the water and bring to a boil. Let stand five minutes, then remove the two bags and discard. Stir in the three fruit juices, then the sugar or other sweetener, adjusting to taste. Can be served hot or chilled.

Share this article

Comments 0

Your comment

Comment description

Latest Post

Most Reviews