Sweet, citrusy, and refreshing on a hot Nashville day. Make a big batch and the whole family can wet their whistle!
· 1 ½ cups (or about 12 ounces) freshly squeezed orange juice, about 6 oranges
· 1 ¼ cups freshly squeezed lemon juice, about 5-6 lemons
· 1 ½ cups pineapple juice
· 12 regular-sized tea bags (or 3 family-sized bags)
· 1 cinnamon stick (optional)
· 1 cup sugar
· Mint springs and slices of lemon as garnish
1. Combine juices in a gallon-sized pitcher.
2. Brew tea by bringing four cups of water to boil in a medium saucepan. Remove from heat and add cinnamon stick (if using) and tea bags, dipping and swirling them in the water to fully submerge. Allow the tea to steep for 5 minutes.
3. Remove the tea bags and add the sugar, stirring to thoroughly dissolve. Allow tea to cool somewhat (about 10 minutes) before adding to the fruit juices. Add water to fill a pitcher and stir to combine with a long-handled spoon.
4. Refrigerate tea for a few hours or overnight. Remove cinnamon stick (if using) and serve over ice with springs of mint and a slice of lemon.
Source: “Fruit Tea Punch”. Recipe. www.gardenandgun.com. N.p. 14 Jun. 2018. Web. 10 Oct. 2022.
By Recipe Contributor