Minty Tea Punch Food

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:

• 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!

PEACH AND MUDDLED MINT TEA PUNCH

Steps:

• Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
• Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
• Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
• Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.

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.

APPLE AND MINT PUNCH

Steps:

• Garnish: fresh mint sprigs, optional
• In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
• To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
• Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

MINT TEA PUNCH

Steps:

• Bring water just to a boil.
• Remove from heat.
• Add tea bags and fresh peppermint leaves.
• Allow to steep for five minutes.
• Remove tea bags and mint leaves using a strainer.
• Stir in sugar, nutmeg, and cinnamon.
• Add this mixture to the orange juice and cranberry juice.
• Refrigerate until well-chilled (1-2 hours).
• Serve in a tall glass with ice and a sprig of mint.

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.

CITRUS PUNCH

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.

PURPLE PASSION LAVENDER-MINT TEA PUNCH

Steps:

• MINT LEAF ICE CUBES: To make the mint leaf ice cubes, place one whole mint leaf in each ice cube tray compartment. Fill the tray with water and freeze until completely solid.
• TEA/PUNCH: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow tea to cool completely.
• Strain the tea and add the ginger ale, grape juice and ice cubes. *Important*: Add the ginger ale just before serving. If you add it too early before serving, the ginger ale will loose its fizz.
• If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice, if desired.
• Don't forget to show off your newly acquired purple tongue!
• Approximately 12 cups.