The Bridal Sweet Punch
Author: Chief Mixologist
  • 10 tea bags
  • 3 Cups sugar
  • 3 Cups orange juice
  • 3 Cups pineapple juice; unsweetened
  • 1 Cup lemon juice, fresh; strained
  • 2 Quarts ginger ale
  • Garnish
  • mint leaves
  1. This punch can be made in advance in large quantities.
  2. Bring the water to a boil, add the tea bags and steep for 5 minutes.
  3. Remove the tea bags, add the sugar, mix and chill for at least 3 hours.
  4. Place the chilled tea in a punch bowl, add the juices, and stir.
  5. Just before serving, add the ginger ale and stir.
  6. Add some ice cubes and garnish with mint leaves.
  7. SERVES: 48 PUNCH CUPS SOURCE: Drinks Without Liquor by Jane Brandt
Recipe by Beverages at