Green Tea Pitcher Punch Food

GREEN TEA RUM PUNCH

Steps:

• Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.

GREEN HAWAIIAN COCKTAILS

Steps:

• Fill six rocks glasses with crushed or regular ice. Add the green melon liqueur, light rum, and pineapple juice to a pitcher and stir to combine. Divide the drink among the six glasses. Garnish each glass with a wedge of pineapple and an umbrella and serve.

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.

VINTAGE ICED TEA PUNCH

Steps:

• Combine all ingredients. Serve over crushed ice.

GREEN TEA PUNCH

Steps:

• Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well.
• Mix in the pineapple and small scoops of the sherbet. Serve.

JUMBLEBERRY GREEN TEA PUNCH

Steps:

• Place mint leaves in a large pitcher and crush gently with a cocktail muddler or wooden spoon, until slightly bruised. Gently stir 2 cups (500 mL) of the fruit blend, honey and ginger into mint; reserve.
• Combine remaining fruit blend with 1 cup (250 mL) green tea. Crush fruit until a slightly chunky paste forms. Let stand 15 min. Strain juice from the crushed- fruit mixture into pitcher; discard pulp in strainer. Add ice to pitcher and pour remaining tea over ice. Stir well.

PINK GREEN TEA PUNCH

Steps:

• Bring water to a boil in a small non-reactive saucepan. Remove from heat. Add tea bags. Cover and let steep for 5 minutes.
• Strain tea through a sieve into a large pitcher, pressing on tea bags to extract as much tea as possible; discard tea bags. Stir in grapefruit juice and grenadine. Refrigerate for 1 hour or until mixture is cold.
• Pour mixture into a punch bowl. Stir in lemon-lime beverage. Serve immediately.

GREEN TEA PITCHER PUNCH

Steps:

• 1. Pour 2 cups boiling water over tea bags in a glass container. Steep for20 minutes.
• 2. Squeeze juice from lemons, reserving the juice and the rinds.
• 3. Bring 2 cups of water to a boil in a medium size sauce pan. Add in the sugar and lemon rinds, stir until sugar dissolves.
• 4. Place over medium high heat and simmer until mixture becomes slightly thickened, about 15 to 20 minutes , might take longer depending on how high the heat is. Then remove from heat and discard lemon rinds. Allow to cool.
• 5. Squeeze the tea bags and remove from glass container. Combine the LEMON SUGAR SYRUP & TEA IN A LARGE BOWL AND STRAIN. I CHOSE NOT TO STRAIN MINE.
• 6. Now strain the RESERVED LEMON JUICE, I CHOSE NOT TO STRAIN, BUT REMOVED THE SEEDS, and kept the pulp. Now add the tea mixture, along with the vanilla and almond extract & salt. Mix well and refrigerate.
• 7. To serve, Pour 1/3 to 1/2 cup of mixture over ice in a glass, and top with 1/2 cup of water. Stir, Garnish glass with a lemon slice or wedge and mint leaf if desired.