Fruit Tea Punch Food

TEA PUNCH

Steps:

• In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
• Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.

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.

PASSION FRUIT TEA PUNCH

Steps:

• Pour the tea over ice in a large glass. Add the carbonated water and sugar, if desired, and garnish with the slices of fruit.
• VARIATION: For a Mango Tea Punch, substitute mango-flavored black tea for the passion fruit-flavored black tea. Proceed as directed above.

BOURBON FRUIT TEA PUNCH

Steps:

• Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.

FRUIT PUNCH

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.

FRUIT TEA PUNCH

Steps:

• 1. Steep tea bags in boiling water for ten minutes
• 2. In a large stock pot mix frozen juices with pineapple juice
• 3. When tea is finished steeping add to juices and stir in ice to cool
• 4. Stir in ice and refrigerate till serving time
• 5. At serving time run cold water in your punch bowl to be sure it is cold. Dump out water and add a little ice then pour in punch bowl.
• 6. Add one can of ginger ale and more ice if needed.
• 7. Garnish with fruit slices.
• 8. TO MAKE PARTY SLUSH: MIX 2 QUARTS OF PUNCH WITH ALCOHOLIC BEVERAGES AND FREEZE FOR AT LEAST 24 HOURS. AFTER 24 HOURS SCOOP INTO COCKTAIL GLASSES AND ADD ANY TYPE OF CARBONATED SOFT DRINK

BASIC TEA PUNCH

Steps:

• Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses.

FRUITY TEA PUNCH

Steps:

• In a kettle, bring 2 quarts water to a boil. In a large heatproof container, combine tea bags. Pour boiling water over tea bags, and let steep for 10 minutes. Remove tea bags and discard. Let stand until cool. Transfer to refrigerator until cold, at least one hour.
• Add orange juice and sugar, and stir until sugar is dissolved. Transfer to serving container and garnish with fruit. Serve immediately.

FRUITY TEA PUNCH

Steps:

• Dissolve the sugar in the hot tea.
• Stir in the juices.
• Pour over a large block of ice (or ice ring made in a jello mold).
• Just before serving add the 7-up and garnish with mint leaves or fruit slices.