El Matador Punch

Posted by Vanessa in Cooking, January 15, 2010

To be quite honest, I’m not really sure what makes this Mexican-inspired, but the person who posted this recipe on Tasty Kitchen said it was served at a local Mexican restaurant and she thought it was delicious.  Good taste, my friend, good taste.

I brought it to a dinner with friends this week and everyone there loved it too.  I probably should have made double the recipe, but I didn’t have an extra pitcher to transport it.  Based on their reaction, I thought it was only fair and right in the world to share the recipe with you too.

It really did taste great with the enchiladas we had that night, but I bet it’d go with just about any kind of cuisine you wanted to serve it with.  And, yes, I ended that sentence with a preposition.  And I plan on doing it all the time so I’m sorry to all my English teachers.  I’m out of school now and like writing however I want, bad grammar and all.  My deepest apologies.

And here it is… a yummy, non-alcoholic, sweet, but not-too-sweet punch for you and your friends to enjoy.


The Redbird

El Matador Punch

recipe from Tasty Kitchen
  • Prep Time: 5 minutes.
  • Cook Time: 5 minutes.
  • Ready in 10 Minutes.
  • Makes: 15 Servings
  • 2 cups sugar
  • 1 cup lemon juice
  • 2 1/2 quarts tea, brewed
  • 2 1/2 cups pineapple juice
  • 2 1/2 cups orange juice
  • Place sugar in a 2-cup measuring cup and add enough boiling water to melt the sugar (approximately 1/2 to 3/4 cup water). Stir until sugar is dissolved.
  • In a punch bowl, mix all ingredients together with the dissolved sugar, stirring well.
  • Serve over ice. Garnish this with sliced oranges and lemons if you\'d like.

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