Govenor’s Mansion Summer Peach Punch

Total Time
30mins
Prep 20 mins
Cook 10 mins

Southern Living

Ingredients Nutrition

  • 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
  • 12 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

(1)
Most Helpful

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!

TexasGal #2 November 08, 2010

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