Prep 20 mins
Cook 10 mins
- 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
- 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).
- To make punch: bring 4 cups water to a boil in a saucepan; add tea bags and 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 syrup; stir to combine.
- Cover and chill 8 hours or overnight.
- Pour chilled tea mixture into a punch bowl; stir in ginger ale and club soda just before serving; garnish with fresh mint sprigs.
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!