Governor’s Mansion Summer Peach Tea Punch
Recipes From Sarah Bishop found in Texas Monthly article "The Cook, the Chief, His Wife, And Their Dinner"
6 cups water
Recipes From Sarah Bishop found in Texas Monthly article "The Cook, the Chief, His Wife, And Their Dinner"
6 cups water
3 family-size (1 ounce) tea bags
2 cups fresh mint, loosely packed
1 small can (6 ounces) frozen lemonade concentrate
1 bottle (32 ounces) R.W. Knudsen Peach Nectar (it has the most flavor)1/2 to 1 cup simple syrup
(To make simple syrup, add 2 cups sugar to 1 cup water and boil slowly until clear- about 4 minutes.)
1 liter ginger ale
1 liter club soda
Bring water to a boil and add tea and mint. Remove tea bags after 10 minutes, but let mint continue to steep. When water has cooled to room temperature, strain into 2-gallon container. Add lemonade, peach nectar, and simple syrup to taste. Chill thoroughly and pour into punch bowl. Add chilled ginger ale and club soda just before serving. Makes approximately forty 4-ounce cups, or about 1 1/4 gallons.
Bring water to a boil and add tea and mint. Remove tea bags after 10 minutes, but let mint continue to steep. When water has cooled to room temperature, strain into 2-gallon container. Add lemonade, peach nectar, and simple syrup to taste. Chill thoroughly and pour into punch bowl. Add chilled ginger ale and club soda just before serving. Makes approximately forty 4-ounce cups, or about 1 1/4 gallons.
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