Hospitality Tea Punch
1 quart water/6 orange pekoe tea bags
1/2 tsp mace/1/2 tsp allspice
long strips of lemon peel cut from 2 Lemons
2 quarts of cranberry-orange juice, chilled.
1 quart lemon soda, chilled.
sugar to taste/orange and lemon slices/ ice cubes
Boil water in saucepan. Remove from heat and add tea bags, mace, allspice and lemon peel. Cover and let steep for 5 minutes. Remove teabags and lemon peel. Cool and then chill. Just before serving pour tea into punch bowl and stir in cranberry-orange juice and lemon soda. Add sugar to taste. Garnish with orange and lemon slices and add ice cubes.
Yeild: 30 four ounce punch cup servings
1 quart water/6 orange pekoe tea bags
1/2 tsp mace/1/2 tsp allspice
long strips of lemon peel cut from 2 Lemons
2 quarts of cranberry-orange juice, chilled.
1 quart lemon soda, chilled.
sugar to taste/orange and lemon slices/ ice cubes
Boil water in saucepan. Remove from heat and add tea bags, mace, allspice and lemon peel. Cover and let steep for 5 minutes. Remove teabags and lemon peel. Cool and then chill. Just before serving pour tea into punch bowl and stir in cranberry-orange juice and lemon soda. Add sugar to taste. Garnish with orange and lemon slices and add ice cubes.
Yeild: 30 four ounce punch cup servings
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