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 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. Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
