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Southern Iced Tea Punch
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Everyone will stay cool and refreshed with this party-size recipe from Gladys Adams of Adams Catering & Event Services.
Hands on time: 5 minutes Total time: 2 hours Serves: 16 (makes 1 gallon)
Ingredients:
-
2 family-size tea bags
1/2 cup granulated sugar
1 (6-ounce) can frozen lemonade concentrate
1 (12-ounce) can pineapple-orange concentrate
1 lemon or orange, sliced (optional)
2 mint sprigs (optional)
Instructions:
Bring 8 cups water to boil. Add the tea bags; steep for 5 minutes. Remove tea bags and discard. Stir in sugar until dissolved. Pour the tea into a gallon plastic jug with a tight lid. Add the concentrates, stir and chill, up to 24 hours in advance.
Before the picnic or event, fill the rest of the jug with ice cubes and add the fruit slices and mint sprigs.
Before the picnic or event, fill the rest of the jug with ice cubes and add the fruit slices and mint sprigs.
Notes:
This recipe calls for at least 2 hours of chilling time.
Nutrition:
Per serving: 79 calories (percent of calories from fat, 1), 1 gram protein, 20 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 2 milligrams sodium.
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