PEACH TEA PUNCH
Steps:
- Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
- Copyright 2010, Diageo, Norwalk, Connecticut. Please drink responsibly
MINT TEA PUNCH
Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!
Provided by Mc Coy
Categories Drinks Recipes Tea Iced Tea Recipes
Time 10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 22.6 g
PEACH TEA PUNCH
Almost any type of fruit nectar can be substituted for peach for equally delectable results. We especially like the exotic flavor of mango.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 2 1/2 quarts
Number Of Ingredients 6
Steps:
- Brew tea bags in the boiling water to make a strong tea. Discard tea bags, and place tea in refrigerator until chilled.
- Combine tea with peach nectar in a large serving bowl or pitcher. Add mint and lemon slices; let stand about 1 hour in the refrigerator to infuse the flavors. Add ice cubes, and serve immediately.
POMEGRANATE TEA PUNCH
Steps:
- Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
- Copyright 2010, Diageo, Norwalk, Connecticut. Please drink responsibly
GINA'S RASPBERRY MINT TEA
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
- Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.
MINTY TEA PUNCH
Forget sugary (and boring) sodas for your next potluck and treat your family and friends to a refreshing homemade punch. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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