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1970s Recipes + Menus

Green Tea Punch

June 1973
    The possible health benefits of green tea have gotten a lot of attention, including a study published in 2004 that concluded that the livers of “chronically intoxicated” rats were protected from damage by the beverage. We’re not suggesting that this recipe has salutary effects, but it is delicious. Tea punches have been around since at least the 16th century, though in somewhat simpler configurations than this one.

    Pour 3 cups boiling water over 3 tablespoons green tea in a saucepan and let the mixture infuse for 5 minutes. Strain the tea into a large ceramic or glass bowl and let it cool. Add the juice and grated rind of 3 oranges and 3 lemons, 1 1/2 cups pineapple juice, 3/4 cup confectioners’ sugar, sifted, and 1/2 cup dark rum and chill the mixture, covered, for at least 3 hours. Strain the liquid into a punch bowl set in a hollowed-out block of ice, add 3 bottles Champagne, chilled, and garnish the punch with orange and lemon slices. Makes 25 to 30 servings.