Skip to Content

Citrus Tea Punch

With summer in full swing and vacation plans finalized, all that is left to do is enjoy the last days of school and sip some tea on the back porch. But I didn’t want ordinary iced tea. What I was really craving was icy punch like what we serve at showers, parties, and weddings. In the South, there are usually 3 kinds of punch. A creamy slushy blend with sherbert, or a regular slushy frosty blend without a dairy addition, or the juice blend with a fizzy soda such as lemon-lime or ginger ale. Unfortunately, I didn’t want either of those. I wanted tea with some flavors of fall but it had to be ice cold. Cooking Light had the exact recipe.

Citrus Tea Punch.

  • 6 cups water, divided
  • 1/2 cup sugar
  • 3 whole cloves
  • 2 family-sized tea bags
  • 1 (3-inch) cinnamon stick
  • 1 cup orange juice
  • 1 (6-ounce) can thawed lemonade concentrate, undiluted
  • Ice
  • Lemon slices (optional)

    1. Combine 4 cups water and sugar in a heavy saucepan; bring to a boil. Cook until sugar dissolves; remove from heat.
    2. Add cloves, tea bags, and cinnamon; steep 5 minutes. Strain mixture through a sieve into a pitcher; discard solids.
    3. Add remaining 2 cups water, juice, and lemonade concentrate; stir well. Chill. Serve over ice, and garnish with lemon slices, if desired.