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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.

end recipe

Cookbook Review:
Southern Herb Growing
Original book review

Fantastic treasury of information on growing herbs in the South, along with over 100 exciting recipes.
More resources:
Texas Bluebonnets
Our special report on the State Flower of Texas, photos.
Wildflowers of Texas
Original book review of the colorful field guide to spotting wildflowers.

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