Summer Punch

From

Directions

Ingredients

1 quart fresh, unsweetened tea

1 46-ounce can of unsweetened pineapple juice

½ gallon orange juice

1 small can (6 ounces) frozen lemonade concentrate

1 can (11.3 ounces) apricot nectar (often found in the ethnic section or Hispanic aisle)

1 liter ginger ale

 

Step-by-step
Mix all ingredients and chill. Serve with mint sprigs. For parties, you can make an ice ring of ginger ale. This helps keep the punch chilled. Float orange or lemon slices in the bowl.

 

Yield
Nearly six quarts

Back to Recipe