Lavender Mint Tea Punch Recipes

LAVENDER MINT TEA

Steps:

• In a large bowl, combine the mint, lavender and rosemary. Add boiling water. Cover and steep for 4 minutes. Strain tea, discarding mint mixture. Stir in honey if desired. Serve immediately.

LAVENDER MINT TEA

Steps:

• Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

LAVENDER MINT TEA HOT OR ICED FOR 2

Steps:

• Pour water over herbs steep for 3-5 minutes then strain.
• Sweeten with honey if you like.
• Serve warm with Optional lemon.
• Optional:.
• Chill and serve over ice with fresh lemon.

LAVENDER PUNCH

Steps:

• Base for punch may be done up day ahead and stored in container in refrigerator overnight.
• In saucepan combine water, cinnamon, cloves, and bring to a boil.
• Remove from heat and allow to stand for 5 minutes.
• Chill.
• Strain out spices.
• Combine grape and lime juices and mix well.
• Just before serving, pour over ice block in a punch bowl.
• Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl.
• ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid.
• You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl.
• I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great.
• Partly freeze 1/2 the container with water or ginger ale.
• Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc).
• Fill container with water or ginger ale.
• Freeze until solid.

MINT TEA PUNCH

Steps:

• Pour 5 cups of boiling water over the tea bags; add mint sprigs. Cover and steep 5 minutes.Stir in sugar; steep 5 more minutes.
• Remove tea bags. Pour tea through a fine mesh strainer into a pitcher, discarding the mint sprigs. Stir in concentrates and 7 cups water. Chill. Serve over ice. Enjoy!

LAVENDER MINT TEA (SINGLE SERVING)

Steps:

• If you have a tea ball, place the herbs in it.
• If not, you can brew this in the tea and strain it in a fine strainer after it has brewed.
• Pour the boiling water over the herbs; let steep for 5 minutes.
• Strain, if needed, and serve hot.
• Sweeten, if desired.
• This can also be made as iced tea- double the herbs and let steep in 1 Qt of water overnight in the fridge.
• You can add more water, to taste, if it is too strong.
• Again, sweeten, if desired.

MINTY TEA PUNCH

Steps:

• In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste. Discard mint and tea bags., Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.