Ah, the Halcyon days of summer are coming to an end at Big Mill and that saddens me. When the green leaves turn to gold and then fall away, you can hear the whine of the train and the lonesome whipporwill. There are fewer whipporwills; that too is sad. And you just know that is a country song.

So on these last balmy nights of summer, grab a cool glass of Summer Punch, loll in the hammock and listen to the sounds of the changing season. You can hear the quiet except for the cicadas.

Summer Punch

1 quart fresh, unsweetened tea
1 46-ounce can of unsweetened pineapple juice
1/2 gallon orange juice
1 small can (6 ounces) frozen lemonade concentrate
1 can (11.3 ounces) apricot nectar…this can be found in the ethnic section or Hispanic aisle
1 liter ginger ale
Add water to taste, if you don’t add ice

Mix all ingredients and chill. Serve with mint sprigs. For parties, I make an ice ring of ginger ale to keep the punch chilled. Float orange or lemon slices in the bowl.

Yield: nearly 6 quarts

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