RASPBERRY ICE TEA PUNCH
Spring is in the air and this is an delicious drink to have when the fresh fruit is on. Originally got this recipe and picture from " Food network.com" recipe from Danny Boome Ltd.
Provided by Karla Everett
Categories Other Drinks
Time 15m
Number Of Ingredients 7
Steps:
- 1. Fill a large pitcher with the nectarines , raspberries , lemon and mint.
- 2. Then add your favorite tea and let sit for about 5 minutes to infuse.
- 3. Once you're ready to serve add the sparkling white wine.
- 4. Pour in glass with ice. Garnish with mint...ENJOY
RASPBERRY PUNCH (CROWD SIZE)
You'll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h30m
Yield 24
Number Of Ingredients 3
Steps:
- In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
- In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.
Nutrition Facts : Calories 100, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
RASPBERRY TEA PUNCH
Make and share this Raspberry Tea Punch recipe from Food.com.
Provided by tggrr6624
Categories Beverages
Time 4m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix the tea and juices together and pour over ice in a tall glass. Add the carbonated water and sugar and garnish with fresh raspberries.
Nutrition Facts : Calories 82.4, Fat 0.1, Sodium 6.8, Carbohydrate 20.5, Fiber 0.1, Sugar 19.6, Protein 0.2
RASPBERRY AND THYME HOT TODDY PUNCH
Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.
Provided by Anna Stockwell
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.
CRANBERRY-RASPBERRY TEA
You may want to make a double recipe of this iced tea punch. It goes quickly!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Mix tea and cranberry-raspberry drink.
- Serve over ice.
- Garnish with mint.
Nutrition Facts : Calories 85, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
RASPBERRY PUNCH
Iced tea, lemonade and raspberry with a bit of orange results in a summery, vibrant and refreshing punch.
Provided by Lorac
Categories Punch Beverage
Time 20m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Place tea bags in a teapot.
- Add 4 cups boiling water.
- Cover; let steep 3 to 5 minutes or until the tea reaches desired strength.
- Remove tea bags.
- Stir in orange juice and sugar.
- Place fresh or thawed raspberries in a blender container or food processor bowl.
- Cover and blend or process until smooth.
- Strain through a sieve or colander to remove the raspberry seeds.
- Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture.
- Stir gently to mix.
- Cover and chill in the refrigerator about 2 hours or until ready to serve.
Nutrition Facts : Calories 17.8, Fat 0.1, Sodium 1.2, Carbohydrate 4.5, Fiber 0.4, Sugar 3.9, Protein 0.1
RASPBERRY PUNCH
This is a delightful punch to serve guests in the summer, when mint and raspberries are fresh. But because I have lots of mint, I like to serve this year-round.
Provided by Taste of Home
Time 25m
Yield 11 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.
Nutrition Facts : Calories 171 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 2g fiber), Protein 0 protein.
RASPBERRY ICED TEA PUNCH
Steps:
- Fill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the Sprite. Pour in glass with ice. Garnish with mint.
RASPBERRY ICED TEA
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. -Chris Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield about 2 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 0 protein.
CHURCH LADY ICE TEA PUNCH
They served this amazing punch all of the time at our last church - it's a grown up punch, no sherbet or floaty things in this one!
Provided by HeidiRenee
Categories Punch Beverage
Time 3m
Yield 24 serving(s)
Number Of Ingredients 2
Steps:
- Pour dry cup of Iced Tea Mix into bottom of punch bowl.
- Add 3 liters of Ginger Ale.
- Stir.
- Add bag of ice.
- Enjoy - it's really amazing and refreshing!
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