The African-American heritage Cookbook/Carolyn Quick Tillery 1996

Grandmama's Spice Tea Punch
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 quarts, about 24 punch up servings N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 1-inch cinnamon stick 20 whole cloves 20 whole allspice berries
3 tablespoons loose black tea 3 tablespoons orange tea 3 tablespoons cinnamon tea or three bags of each tea type
1 quart water 1-1/2 cups sugar 1 quart pineapple juice
lemon slices of fresh mint for garnish



1 Tie spices in a cheesecloth bag. Contain loose tea according to package directions. Bring water to a rolling boil and remove pot from burner. Place tea and spice bag in hot water, and allow to steep 10 minutes. Remove tea and spices from water, add sugar, and mix well. Allow mixture to cool, place in a large nonmetallic serving container, add juice, and refrigerate. Garnish with lemon slices or sprigs of fresh mint.

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