What’s a garden party without some old-fashioned tea fruit punch? Before the days of Sprite and sherbet, people made their punch with black tea, fruit, and a splash of sugar. This particular vintage recipe is from the Art Nouveau era. It comes from a Woman’s Club cookbook where people submitted their favorite family dishes.
We posted the instructions as they were found in the book, but you may alter the steps to suit your needs. For example, cold brewing tea overnight is ideal for maximum flavor. However, if you’re short on time, you could steep it hot, then chill it over ice before mixing the punch.
The final result is a strong lemon tea base with an orange tang and a hint of pineapple, raspberry, strawberry, and banana. Add the banana and raspberries just before serving so they don’t get overly soggy and can be eaten with the drink.
About the Cookbook
Recipes, Woman’s Club, San Mateo by May Robinson Thomas. Published in 1909.
From the book forward:
“/ never ate a better cake than that; you must give me the recipe for it,” and a hundred similar complimentary references to the “good things” served at the “Teas” of The Woman’s Club of San Mateo, inspired the publication of these “Recipes” in book form.
- 1 qt. water
- 2 tablespoons sugar
- 1 heaping teaspoon tea
- 2 or 3 lemons (juice and grated rind)
- 1 or 2 oranges (juice and grated rind)
- 1/2 pt. pineapple or 1/4 pt. grape juice
- 1/2 pt. strawberries
- 1/2 pt. loganberries or red raspberries
- A few slices of bananas
- Steep tea as for ordinary use, or add tea, sugar, lemons and oranges to the water and allow to stand overnight.
- When ready to serve strain and add the rest of the fruit and a piece of ice.
Any of these fruits may be omitted except the lemons. Loganberry or raspberry jelly will answer in place of the fresh fruit.