House Wine Of The South

Teapunch, Fruit Tea, Better-Than-Average-Tea... it goes by several names but one detail is consistent: it will not last long. I grew up on Fruit Tea and have been making it all of my 34 years of married life. As a 20-year old newlywed in central California, I served it often and the young children of our friends called it "Stacytea." One of those children is preaching the Gospel in southern California now with 4 children of his own. A bridal event or dinner party is simply not complete without it. Rarely does a person decline it for water. One critical ingredient I borrowed from a local eatery called The Picnic who published their recipe in the local newspaper forever ago... cinnamon oil. It can be purchased at Michael's, JoAnn's, sometimes higher end grocery stores, and specialty baking stores. It only takes a couple of drops but it will have your guests begging for more! The cinnamon oil is in a tiny bottle, so I use a hair color dropper from Sally's Beauty Supply to immerse in the oil bottle. The dropper can be purchased for about 50 cents. The teapunch is also nice heated in the winter. Your loved one in the hospital would very much enjoy a Gatorade bottle of it. The hospital tea is worse than terrible. And the greatest serving pitcher ever? The Pampered Chef Quick Stir Pitcher. The teapunch has to be stirred every time before pouring due to the delicious juices that sink to the bottom, and this invention is really priceless. So, pour yourself a tall glass of the House Wine Of The South... and soon. It is hot outside!                                                        

Teapunch 

 2 cups boiling water1 cup sugar 
1-1gallon size tea bag, or enough smaller ones to equal a gallon                                                                                                                                       

1 12 oz. can frozen orange juice concentrate, thawed

1 12 oz. can frozen lemonade concentrate, thawed

1-12 oz. can frozen limeade concentrate, thawed

1-12 oz. can frozen pineapple juice concentrate, thawed
several drops of cinnamon oil

1. In small pan, bring water to boil and add sugar, stirring to dissolve.

2. When water returns to boil, drop in tea bag, cut off heat, & drop in tea bag. Put lid on pan. Allow to steep at least 10 min. Can be left for several hours.

3. In large container (at least 1.5 gal), place all frozen concentrate juices with a refill of water from each can. This can be done while tea is steeping. Add cinnamon oil.

4. Serve with twist of fresh lemon or lime for extra zest.