North America Tea Punch Recipe

Fresh fruit gives your punch punch!

 ATTN: DIE HARD iced tea fans:

Try this 1839 Tea Punch Recipe from The 1839 cookbook, The Kentucky Housewife, by Mrs. Lettice Bryanon: 

Tea Punch

Make a pint and a half of very strong tea in the usual manner; strain it, and pour it boiling (hot) on one pound and a quarter of loaf sugar. (That’s 2 1/2 cups white sugar) Add half a pint of rich sweet cream, and then stir in gradually a bottle of claret or of champaign (sic). You may heat it to the boiling point, and serve it so, or you may send it round entirely cold, in glass cups.

Or just try this contemporary recipe from

Tea Punch


  • 1 cup white sugar
  • 1 cup strong brewed black tea
  • 4 cups orange juice
  • 4 cups pineapple juice
  • 4 cups prepared lemonade
  • 1 (2 liter) bottle ginger ale, chilled


  1. In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
  2. Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.


Citrus Tea Punch                            A Taste of Home

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s