Punch

• 1.25 liters ginger beer
• 2 cups pineapple juice
• 1/2 cup vodka
• 1 cup soda water
• ice cubes, to serve

Place ginger beer in a large jug or mixing bowl and add pineapple juice, vodka and soda water. Stir until well combined. Transfer the punch to a serving jug or punch bowl along with plenty of ice cubes. Serve immediately.

• 150g fresh or frozen raspberries, partially thawed
• 125g fresh or frozen blueberries
• 125g strawberries, hulled, thinly sliced
• 1 small pink lady apple, cored, thinly sliced
• 8 fresh mint leaves, torn
• 3 cups chilled lemonade
• 3 cups chilled sparkling grape juice

Using a fork, lightly crush raspberries in a bowl. Transfer to a jug. Add blueberries, strawberries, apple, mint, lemonade and grape juice. Stir to combine. Serve.

• 125g blueberries
• 125g raspberries
• 250g strawberries, hulled, sliced
• 1.5 liters raspberry and cranberry juice, chilled
• 1 cup vodka
• 1 lime
• 1.25 liters lemonade, chilled
• ice cubes, to serve

Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavors to develop. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.

• 1.5 liters Ocean Spray raspberry cranberry, well chilled
• 375ml Fresita Chilean sparkling wine, well chilled
• 125ml Cointreau
• 2 limes, quartered
• 250g strawberries, washed, halved
• 150g blueberries
• 120g raspberries
• 1/4 cup fresh mint leaves

Pour the cranberry juice, sparkling wine and Cointreau into a punch bowl. Use your hands to squeeze some of the juice from the limes into the punch. Stir to combine. Add the squeezed limes to the punch. Add the strawberries, blueberries, raspberries and mint leaves.
For a White Christmas punch, use Ocean Spray white cranberry instead of Ocean Spray raspberry cranberry. Replace the Fresita sparkling wine with white sparkling wine and the Cointreau with Absolut Citron vodka, to taste.
For a non-alcoholic punch: Replace the Fresita sparkling wine with Appletise sparkling apple juice. Replace the Cointreau with freshly squeezed orange juice.

• 2 cups apple and blackcurrant juice
• 1.25 liter lemonade, chilled
• 850ml can sunshine punch fruit drink, chilled

Pour the apple and blackcurrant juice into 2 ice-cube trays and freeze for 4 hours or overnight. Combine lemonade and fruit drink in a large serving bowl or jug. Add the ice cubes and serve immediately.

• 1/2 rockmelon, deseeded
• 3 cups mango nectar, chilled
• 3 cups pineapple juice, chilled
• 2 1/2 cups sparkling natural mineral water, chilled
• 1/2 pineapple, peeled, halved, hard core removed, coarsely chopped

Use a melon baller to scoop balls from the rockmelon. Combine the mango nectar, pineapple juice and mineral water in a punch bowl. Add the rockmelon and pineapple to the mango nectar mixture. Serve immediately.

• 1 cup pineapple juice
• 1 cup lemonade, chilled
• 1/4 cup firmly packed coarsely chopped fresh mint
• 150g frozen raspberries, thawed
• 1/3 cup white Sambuca

Combine the pineapple juice, lemonade and mint in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to chill and to allow the flavors to develop. Place the raspberries in a small bowl and use a fork to mash until almost smooth. Pour the Sambuca evenly among serving glasses. Strain the pineapple juice mixture and pour over the Sambuca. Gently spoon the mashed raspberry over the pineapple mixture so it floats on the surface. Serve immediately.

• 300g frozen raspberries, thawed
• 8 cups lemonade, chilled
• 8 cups unsweetened apple berry juice, chilled
• 250g strawberries, washed, hulled, quartered lengthways
• 1 small red delicious apple, cored, cut into 1cm pieces

Place raspberries and 1 1/2 cups of the lemonade in the bowl of a food processor and process until smooth. Pour into 2 ice-cube trays and freeze for 4 hours or overnight until set. Combine berry juice, strawberries, apple and remaining lemonade in a serving bowl. Add the ice cubes and serve immediately.

• 1 1/2 cups chilled sparkling wine
• 1 1/2 cups chilled lemonade
• 1/3 cup chilled vodka
• 1/3 cup Malibu coconut liqueur
• 1 lime, thinly sliced
• 100g frozen raspberries
• 1/2 cup fresh passionfruit pulp
• Ice cubes, to serve

Combine the sparkling wine, lemonade, vodka, Malibu, lime, raspberries and passionfruit in a large jug. Add the ice cubes and serve.

• 1kg can fruit salad in natural juice
• 2 small oranges, thinly sliced
• 2 small lemons, thinly sliced
• 850ml can apricot nectar, chilled
• 3/4 cup white rum
• 1.5 liter sparkling apple juice, chilled
• ice cubes, to serve

Place undrained fruit salad, orange, lemon, apricot nectar and rum in a large jug. Stir to combine. Cover and refrigerate for 1 hour to allow flavors to develop. Add sparkling apple juice and ice just before serving.

• 8 cups fruits of the forest fruit juice, chilled
• 1.25 liter soda water, chilled
• 250g strawberries, hulled, halved
• 2 kiwifruit, peeled, chopped
• Ice cubes, to serve

Place juice and soda water in a large punch bowl or serving jug. Stir in strawberries and kiwifruit. Cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to develop. To serve, add the ice cubes to the punch.

• 850ml can apricot nectar
• 5 passionfruit, pulp removed
• 125g strawberries, hulled, chopped
• chilled mineral water, lemonade or champagne, to serve

Place apricot nectar, passionfruit pulp and strawberries into a serving jug. Mix well to combine. Refrigerate until required. To serve, pour apricot mixture into glasses so they are half-full. Top up with mineral water, lemonade or champagne. Serves 8.

• 6 cups cranberry juice
• 750g seedless watermelon, cut into 1.5cm-thick slices
• 4 cups lemonade
• 1 cup vodka
• 1/2 cup Cointreau liqueur

Pour about 1 cup of cranberry juice into ice-cube trays and place in the freezer for 6 hours or until frozen. Use a 4.5cm-diameter star-shaped pastry cutter to cut stars from the watermelon slices. Pour the lemonade, vodka, Cointreau and remaining cranberry juice into a serving jug. Add the cranberry ice cubes and watermelon stars and serve immediately.

• 1 liter cranberry juice, chilled
• 850ml can unsweetened pineapple juice, chilled
• 1/4 cup mint leaves
• 750ml ginger beer, chilled

Combine cranberry juice, pineapple juice and mint in a large jug. Add ginger beer to punch and stir to combine. Serve.

• 1.5 liters cranberry juice
• 2 liters pineapple juice
• 1/2 cup brown sugar
• 2 cinnamon sticks
• 5 cloves
• 1/2 cup mint leaves, roughly torn
• 3 cups ice cubes

Combine cranberry juice, pineapple juice, sugar, cinnamon and cloves in a large bowl. Stir until sugar is dissolved. Ladle into a 4-liter capacity bottle. Refrigerate until ready to serve. Strain punch into a bowl. Discard cloves and cinnamon. Add mint and ice. Serve.

• 2 cups pineapple juice
• 1 1/2 cups apricot juice
• 1 cup ginger beer
• 1 cup soda water
• 1/4 cup lime juice
• crushed ice, to serve
• 2 limes, thinly sliced

Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.

• 2 (about 1.7kg each) ripe pineapples, peeled, halved lengthways, hard core removed, coarsely chopped
• 1 cup firmly packed fresh mint leaves
• 1.5 liter chilled sparkling wine
• 4 cups bought apple juice
• 2 cups strained fresh passionfruit pulp
• 2 tbs green ginger wine
• 4 cups ice cubes

Place pineapple and mint in the bowl of a food processor. Process until crushed. Divide pineapple mixture among serving jugs. Add sparkling wine, apple juice, passionfruit, ginger wine and ice, and stir to combine. Serve immediately.

• 4 cups chilled guava nectar
• 1 cup white rum
• 1/2 ripe pineapple, peeled, hard core removed, finely chopped
• 2 cups fresh passionfruit pulp
• 1/2 cup fresh mint leaves
• 300ml chilled ginger ale
• 300ml chilled mineral water
• 1 lime, thinly sliced

Combine the guava nectar, rum, pineapple and passionfruit in a large jug or bowl., cover and place in the refrigerator to chill. Place the mint in a mortar and pound with a pestle until coarsely crushed. Add the mint, ginger ale, mineral water and lime to the guava mixture and stir to combine. Divide among serving glasses to serve.

• 1 orange
• 1 lime
• 4 cups chilled pineapple juice
• 1 1/4 cups white rum
• 1/2 pineapple, peeled, cored, coarsely chopped
• 100g fresh blueberries
• 1/4 cup fresh mint leaves
• 4 cups chilled ginger beer
• Ice cubes, to serve

Remove the rind from the orange and lime. Cut rind into very thin strips. Peel and coarsely chop the orange. Juice the lime. Combine the orange rind, lime rind, orange, lime juice, pineapple juice, rum, pineapple, blueberries and mint in a large punch bowl or serving jug. Cover and store in the fridge. Add the ginger beer to the rum mixture just before serving. Fill serving glasses with ice. Ladle the punch among the glasses to serve.

• 1 cup chilled orange juice
• 1 cup chilled apple juice
• 2 tablespoons ginger beer cordial
• 1 tablespoon chopped fresh mint leaves
• 4 strawberries, hulled, roughly chopped
• 2 cups chilled lemonade
• ice cubes, to serve

Combine orange juice, apple juice and cordial in a large bowl. Top with mint, strawberries, lemonade and ice. Stir to combine. Serve.

• 5 chamomile tea bags
• 3cm piece fresh ginger, peeled, thinly sliced
• 4 cups boiling water
• 4 cups ginger beer
• 2 cups grape juice
• 1 lemon, halved lengthways, thinly sliced
• 2 cans of 450g crushed pineapple in natural juices, undrained
• 1/4 cup torn fresh mint leaves
• Crushed ice, to serve

Place the tea bags and ginger in a large heatproof jug, add the boiling water and set aside for 15 minutes to infuse. Strain the tea into an airtight container. Cover and place in the fridge for 1 hour to chill. Transfer the chilled liquid to a large serving bowl. Add the ginger beer, grape juice, lemon slices, undrained pineapple and mint leaves. Stir well to combine. Serve the punch poured over the crushed ice.

• 1 liter strained blood orange juice, chilled
• 1.5 liter chilled Champagne
• 240ml Bombay Sapphire gin, chilled
• 1/4 cup Cinzano Rosso or any sweet vermouth, chilled

Combine orange juice, Champagne, gin and Cinzano in a large punch bowl and stir to combine. Place punch bowl over another bowl filled with ice to keep chilled.

• 4 blood oranges
• 1.25 liter fresh or packaged ruby grapefruit juice
• 3 cups lemonade
• ice cubes, to serve

Cut 2 blood oranges into thin slices, then cut each slice again to form half moon shapes. Squeeze the juice from remaining oranges and place in a large jug or mixing bowl. Add grapefruit juice and lemonade. Transfer the punch to a serving jug or punch bowl along with plenty of ice cubes. Add the blood orange slices and serve immediately.

• 250g strawberries, hulled, washed, halved
• 65g raspberries
• 75g blueberries
• 1 ripe kiwifruit, peeled, finely chopped
• 4 cups chilled cranberry & raspberry fruit juice
• 4 cups chilled lemonade
• 2 cups chilled bought pineapple juice
• 1/4 cup loosely packed small fresh mint leaves

Divide the strawberries, raspberries, blueberries and kiwifruit evenly among 2 ice-cube trays. Cover with cold water and place in the freezer for 4 hours or overnight until set. Combine the fruit juice, lemonade and pineapple juice in a large serving jug. Add the ice cubes and mint and stir to combine. Serve immediately.

• 6 passionfruit
• 1 1/2 liter fresh orange juice
• 1 can halved lychee
• 1 liter soda water
• ice cubes to serve

Remove the pulp of the passionfruit and place in a large jug. Add orange juice, lychee and 1/2 cup syrup from the canned lychee. Stir to combine then cover and refrigerate until chilled. Just before serving add soda water and plenty of ice cubes and stir to combine.

• 1 (2kg) pineapple, peeled, chopped
• 565g can lychee in syrup
• 1/4 cup fresh mint leaves
• 1 liter pineapple juice, chilled
• 750ml ginger beer, chilled
• ice cubes, to serve

Place pineapple, undrained lychee and mint in a food processor. Process until smooth. Pour into a large jug, add pineapple juice, ginger beer and ice and serve.

• 8 thin slices Lebanese cucumber
• 1/2 orange, thinly sliced
• 1 lemon, halved lengthways, thinly sliced
• 4 strawberries, hulled, washed, quartered
• 4 small sprigs fresh mint
• Ice cubes, to serve
• 1/2 cup Pimm's No. 1 Cup
• 2 cups chilled lemonade

Place the cucumber, orange, lemon, strawberry and mint in a large jug. Add the ice, and pour over the Pimm's and lemonade. Serve immediately.

• 750ml Bundaberg Ginger Beer, chilled
• 2 cups chilled lemonade
• 1 cup Pimm's No. 1 Cup
• 2 peaches, halved, stones removed, cut into thin wedges
• 1/4 cup fresh mint leaves
• Ice cubes, to serve

Combine the ginger beer, lemonade, Pimm's, peach, mint and ice cubes in a large punch bowl or serving jug.

• 1 medium carrot, peeled
• 1cm piece fresh ginger, peeled
• 2 celery stalks, trimmed
• 1 cup orange juice

Using an electric juice extractor, juice carrot, ginger and celery into a jug. Stir orange juice into carrot mixture. Pour into a glass. Serve.

• 300ml white rum
• 150ml fresh passionfruit pulp
• 150ml fresh orange juice
• 2 cups ice cubes
• 600ml chilled lemonade

Combine rum, passionfruit and orange juice in a jug, cover with plastic wrap and place in the refrigerator for 1 hour to chill. Divide the ice among serving glasses. Pour over the rum mixture and lemonade. Serve immediately.

• 4 cups cold water
• 1 cup caster sugar
• 2 x 7cm cinnamon sticks
• 1 cup rum
• 6 pink lady apples, cored, cut into wedges
• 1/2 cup loosely packed fresh mint leaves
• Mixed toasted nuts, to serve

Combine the water, sugar and cinnamon sticks in a large saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Stir in the rum and simmer for a further 5 minutes. Remove from heat and set aside for 5 minutes to cool slightly. Meanwhile, use a juice extractor to process the apples. Add the apple juice and mint leaves to the warm spiced rum and stir to combine. Serve punch warm with mixed toasted nuts, if desired.

• 4 Earl Grey tea bags
• 2 cinnamon sticks
• 5 whole cloves
• 6 cardamom pods
• 3 1/2 cups boiling water
• 1/2 cup caster sugar
• 4 cups tropical fruit juice
• 2 oranges, thinly sliced
• 2 cups ice-cubes

Place tea bags, cinnamon, cloves and cardamom into a warmed teapot. Add boiling water and sugar. Stir until sugar has dissolved. Stand for 10 minutes. Strain into a large jug and add juice to tea mixture. Cover and refrigerate until cold. Just before serving add orange slices and ice.

• 500g fresh strawberries, washed, hulled
• 3 cups diet lemonade, chilled
• 2 cups unsweetened apple juice, chilled
• 2 cups sparkling natural mineral water, chilled
• 1 cup freshly brewed tea, cooled
• 1 bunch mint, leaves picked
• Ice, to serve

Place half the strawberries in the jug of a blender and blend until smooth. Strain through a fine sieve into a punch bowl or serving jug. Finely chop the remaining strawberries and add to the bowl or jug. Add the lemonade, juice, mineral water, tea and mint to the bowl or jug and stir to combine. Serve with ice.

• 750ml chilled dry white wine
• 4 cups chilled clear apple juice
• 1/4 cup brandy
• 1 red apple, halved, cored, thinly sliced crossways
• 1 orange, halved lengthways, thinly sliced crossways
• Ice cubes, to serve

Combine the wine, apple juice, brandy, apple and orange in a large serving jug. Add the ice cubes and serve immediately. Serves 10.

• 250g strawberries, hulled, washed, thinly sliced
• 150g blueberries
• 120g  raspberries
• 1 just-ripe peach, halved, stone removed, cut into thin wedges
• 1/2 cup loosely packed fresh mint leaves
• 3/4 cup peach schnapps
• 750ml pink sparkling wine, chilled

Place the strawberries, blueberries, raspberries, peach, mint and schnapps in a large glass jug, cover with plastic wrap and place in the refrigerator for 1 hour to develop the flavours. Add the sparkling wine and serve.

Borage, cucumber and mint give a subtle but essential fragrance to a classic Pimm's drink. Let all the ingredients chill together in the jug before topping up with the alcohol at the last minute.

• several springs of borage flowers
• 1/4 cucumber
• 1 orange, scrubbed
• ice cubes
• 1/4 bottle Pimm's, chilled
• several springs of mint or lemon balm
• chilled lemonade for topping up
• extra borage flowers to decorate

Remove each of the borage flowerheads from the green calyx by gently easing it out. Halve the cucumber lengthways and cut into slices. Chop the orange into small chunks leaving the skin on. Put the cucumber and orange in a large jug and add the ice cubes, Pimm's, mint or lemon balm and borage. Top up with lemonade, mix well to combine and serve decorated with extra borage flowers.

• 350ml pineapple juice
• 350ml orange juice
• 350ml mango juice
• juice from 2 lime
• a handful of wild berries
• ice

Mix well all ingredients and add brown rum.

• 1/2 pint rye whiskey
• 1/2 pint claret
• 1/2 pint strong tea
• 2 ounces of dark rum
• 2 ounces of orange juice
• 1 ounce of gin
• 1 ounce Cognac
• 1 ounce of lemon juice
• 1 ounce of sugar syrup
• 2 dashes of orange bitters
• Garnish: paper-thin slices of lime and green maraschino cherries

In a large pitcher, combine all ingredients except garnishes. Pour the mixture, as needed, into a cocktail shaker half filled with cracked ice. Shake well and strain into chilled cocktail glasses. Garnish each drink with a slice of lime and a green maraschino cherry.
Recipe makes six, four-ounce Artillery Punch Cocktails.

• 1 quart rye whiskey
• 1 pint dark rum
• 1/2 pint gin
• 1/2 pint brandy
• 3 ounces Benedictine
• 1 bottle dry red wine
• 2 cups orange juice
• 1 cup lemon juice
• 1 quart strong black tea
• 1 large block ice
• Sugar syrup (optional)
• Twist lemon peel

Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.
For a more flavorful punch, make the block of ice from the tea.
Makes about 36 servings Artillery Punch, 28 if the tea is used as ice.

• 12 lemons
• 2 pounds sugar
• 2 tablespoons English Breakfast or Darjeeling tea
• 1 cup dark rum
• 1 cup raspberry syrup
• Club soda

Grate the rinds of three lemons into the sugar. Add 1 quart of water and bring to a boil over high heat. Boil for 15 minutes, strain and, when cool, add the juice of the 12 lemons. Pour 1 pint of boiling water over the tea and steep for 1/2 hour. Strain into the sweetened lemon mixture. Refrigerate overnight.
When ready to serve, add rum and raspberry syrup and blend well. Put 2 or 3 ice cubes in 10-ounce tumblers and fill with punch, or punch and a dash or soda.
Recipe makes about 20 servings Parlor Punch.

• 2-inch piece fresh ginger
• 5 1/2 cups water
• 1/2 cup sugar
• 1 cinnamon stick
• 4 whole cloves
• 10 Celestial Seasonings Red Zinger tea bags
• 3/4 cup amber rum, or to taste
• 1 navel orange, sliced

Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool. Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
Serve punch over ice in stemmed glasses.
Recipe makes about 6-1/2 cups Spiced Red Zinger Rum Punch.

This German drink, called Grandmother's Punch, is usually enjoyed warm at midnight on Christmas Eve. You can also serve this as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

• 2-1/4 cups water
• 1/3 cup honey
• 1/4 cup (packed) golden brown sugar
• 2 tablespoons chopped peeled fresh ginger
• 16 whole cloves
• 16 whole allspice
• 1 vanilla bean, chopped
• 1 tea bag
• 1 bottle dry red wine
• 1/4 cup dark rum
• Crushed ice (if serving punch chilled)

Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes. Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. (Can be prepared 1 day ahead. Cover and refrigerate.)
If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.
Recipe makes six servings Spiced Rum and Tea Punch.

• 350 ml rum
• 350 ml water
• 300 g sugar
• 1 bottle Champagne
• 1 bottle seltzer
• 10 Green Tea bags
• 1 orange, thinly sliced
• 2 lemons, thinly sliced

Slice both lemons and combine the sliced fruit with rum in a bowl. Cover and set aside for at least 8 hours or overnight. Combine sugar and water in a small saucepan and bring to a boil. Remove from the heat and add the tea bags. Leave teabags in saucepan for 20 to 30 minutes. Remove teabags and then strain into the rum mixture. Cover and chill.
Strain the rum mixture into a large punch bowl and add Champagne and seltzer. Just before serving, slice the orange and float the slices in the punch.

• 1 bottle medium-dark rum
• 2 vanilla beans
• Large block of tea ice
• 1 cup fresh lime juice
• 4 cups cold strong black tea

Put vanilla beans in bottle of rum and allow the tea to steep for 2 to 3 hours. Strain. Set block of tea ice in a punch bowl and add rum, lime juice and tea. Stir.
Serve in 4-ounce punch glasses.
Recipe makes about 16 servings Rum Punch.

• 4 cups water
• 8 whole cloves
• Four whole cardamoms pods
• 1-teaspoon fennel seeds
• 1 cinnamon stick
• 1 -1/4-inch thick slice fresh ginger
• 3 bags Darjeeling tea or 3 tablespoons Darjeeling tea leaves
• 1 cup low-fat milk
• 1/4 cup sugar
• 4 3x1/2-inch strips orange peel
• Additional cinnamon sticks (optional)

Combine first 6 ingredients in medium saucepan and bring to boil. Reduce heat to low; cover and simmer 10 minutes. Add tea bags or leaves and remove saucepan from heat. Cover pan and let mixture steep 30 minutes. Strain liquid into another saucepan. Add milk and sugar to tea. Bring mixture to a simmer, stirring until sugar dissolves.
Divide Warm Milk Indian Punch among 4 glasses.
Garnish with orange peel strips and additional cinnamon sticks, if desired.

• 1 cup sugar
• 4 cups freshly brewed hot tea
• Strained juice of 8 oranges and 3 lemons
• 1-1/2 cups Cognac

Dissolve the sugar in the hot tea. Stir in the strained orange and the strained lemon juice and add the Cognac. Heat the punch but do not let it boil. Serve in punch glasses.
Recipe makes 16 four-ounce servings Hot Cognac Punch.

• 6 cups water
• 3/4 cup sugar
• 2 cinnamon sticks
• 8 whole cloves
• Five tea- bags
• 1-1/2 cups orange juice
• 1/3 cup fresh lemon juice

Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat.
Add tea bags. Cover and let steep 10 minutes. Discard tea bags.
Add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Warm before continuing). Using slotted spoon, remove whole spices. Serve hot.
Recipe makes about 6 cups Hot Tea Punch.