You must be logged in to post a review.
This is a classy, sweet, non-alcoholic punch that is perfect for entertaining. I served it 27 years ago at my wedding and will be serving it again in a few weeks for my daughter’s wedding.
In a large pot, cook sugar and water on medium heat until clear and sugar is dissolved completely. Remove from heat and cool slightly, then add vanilla, almond extract, tea and citric acid. This is your base. This recipe makes about 10 cups of base. Keep base refrigerated.
To each cup of base, add 1 quart of ginger ale.
NOTE: Citric acid can be found online or at Whole Food Market. 1 quart of ginger ale = .9464 liters which = 33.8 ounces. 10 liters of ginger ale to 10 cups of base = 52 8-ounce cups of punch. Punch servings are 4 to 6 ounce. So this recipe serves approximately 100 servings.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!