Governor’s Mansion Summer Peach Tea Punch

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
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. (To make simple syrup, add 2 cups sugar to 1 cup water and boil slowly until clear, about 4 minutes.) Makes approximately forty 4-ounce cups, or about 1 1/4 gallons.

The recipe is taken from the “official cookbook of the City of Austin,” the Junior League of Austin’s

Austin Entertains.