Tuesday, June 8, 2010
SUMMER PEACH TEA PUNCH
4 cups water
3 family-sized tea bags
2 cups loosely packed fresh mint leaves
1 (33.8-oz) bottle peach nectar
1 (6oz) can frozen lemonade concentrate, thawed
1/2 cup Simple Sugar Syrup (see recipe below)
1 (1-liter) bottle ginger ale, chilled
1 (1-liter) bottle club soda, chilled
Garnish: fresh mint sprigs
Bring 4 cups water to a boil in a medium saucepan; add tea bags and 2 cups mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
Remove and discard tea bags and mint. Pour into a 1 gallon container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. cover and chill 8 hours or overnight.
Simple Sugar Syrup: Makes 2 1/2 Cups
Bring 2 cups sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 minutes or until sugar is dissolved and mixture is clear. Cool to room temperature.
Pour chilled tea mixture into a punch bowl. Stir in ginger ale and club soda just before serving. Garnish, if desired.