Citrus Tea Punch

I usually double this.  Prepare this punch up to one day ahead.

6 cups water, divided
1/2 cup sugar
3 whole cloves
2 family-sized tea bags
1 (3-inch) cinnamon stick
1 cup orange juice
1 (6-ounce) can thawed lemonade concentrate, undiluted
Ice
Lemon slices (optional)

Combine 4 cups water and sugar in a heavy saucepan; bring to a boil.
Cook until sugar dissolves; remove from heat. Add cloves, tea bags,
and cinnamon; steep 5 minutes.  Strain mixture through a sieve into a
pitcher; discard solids. Add remaining 2 cups water,juice, and
lemonade concentrate; stir well. Chill. Serve over ice, and garnish
with lemon slices, if desired.

Yield: 12 servings (serving size: about 2/3 cup)

--Emily
Kansas City, MO

Homemade Sangria

Beth from St. Joseph, MO, said: "This recipe is from a new and very dear friend, Rose, who lives in Malta! Her stories of food, and the traditional Mass, make me want to move there!"

1 bottle red wine
2 lemons
2 limes
2 oranges
chunks of pineapple
2 or 3 teaspoons of brown sugar
1 glass of orange juice
small shot of brandy
mint or other fresh herb of your choice!

Place wine into pitcher. Squeeze juice of the fruits and then cut into neat wedges and add to wine. Stir is sugar, orange juice and brandy. Mix carefully and refrigerate for a couple of hours before serving. just before serving add fresh herbs, this is an added ingredient!

--Rose
Malta