Mexican Tropical Tea (Ponche)

This delicious, refreshing drink is popular on both sides of the Texas-Mexican border.

  • 1 large teabag (orange pekoe tea)
  • water
  • 1-1/2 cups sugar
  • 2 cups pineapple juice
  • 1 cup apricot nectar
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  1. Pour 2 cups of boiling water over the teabag, and steep for 10 minutes. Remove the teabag, and add the sugar, stirring to dissolve. Add enough water to make 2 quarts of tea (approximately 6 cups more).
  2. Add remaining ingredients. Chill.
  3. Makes approximately 1 gallon.


Ready in: 4 Hrs

Recipe editor Patricia Mitchell