Refreshing Summer Punch is Perfect for Those Lazy Summer Days
Ah, the Halcyon days of summer are coming to an end at Big Mill Bed and Breakfast 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 whippoorwill. There are fewer whippoorwills; 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.
- • 1 quart fresh, unsweetened tea
- • 1 46-ounce can of unsweetened pineapple juice
- • ½ gallon orange juice
- • 1 small can (6 ounces) frozen lemonade concentrate
- • 1 can (11.3 ounces) apricot nectar (often found in the ethnic section or Hispanic aisle)
- • 1 liter ginger ale
- 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
This was one of the first recipes I ever published. I wanted to make this great punch and when I looked at the article I realized that it needed a bit of updating. The Punch is as good as ever and I will make more!
Big Mill Bed and Breakfast 252-792-8787