Mexican Tropical Tea (Ponche)
This delicious, refreshing drink is popular on both sides of the Texas-Mexican border.
Ingredients:
- 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
Preparation:
- 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).
- Add remaining ingredients. Chill.
- Makes approximately 1 gallon.
Note:
Ready in: 4 Hrs