Govenor’s Mansion Summer Peach Punch

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 1 gallon

ingredients

• 4 cups water
• 3 family-size tea bags
• 2 cups loosely packed fresh mint leaves
• 1 (33 7/8 ounce) bottle peach nectar
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1⁄2 cup simple syrup
• 1 liter ginger ale, chilled
• 1 liter club soda, chilled
• fresh mint sprig

directions

1. To make simple syrup—bring 2 cups water and 1 cup water to a boil; boil, stirring occasionally until sugar is dissolved; cool to room temperature (you will use ½ cup of this mixture).
2. To make punch: bring 4 cups water to a boil in a saucepan; add tea bags and mint leaves.
3. Boil 1 minute; remove from heat; cover and steep 10 minutes.
4. Remove and discard tea bags and mint.
5. Pour into a 1 gallon container; add peach nectar, lemonade concentrate, and simple syrup; stir to combine.
6. Cover and chill 8 hours or overnight.
7. Pour chilled tea mixture into a punch bowl; stir in ginger ale and club soda just before serving; garnish with fresh mint sprigs.

Reviews

[Catherine B.]

I clipped this recipe from Austin, TX, newspaper in May 2002; attributed to Texas Gov. Mansion's chef Sarah Bishop Ninaud. Have served it often for brunch gatherings and always receive rave reviews. When cleaning up after the party, I like to mix in a dash of fruity-flavored rum for myself!