Minty Tea Punch Food

ICED TEA PUNCH

Steps:

• To make the iced tea, add the tea bags to a pitcher and top with the cold water. Cover and refrigerate overnight (or for at least 8 hours). The next day, strain and combine with the lemon juice. Refrigerate until ready to serve.
• When ready to serve, top with the ginger ale and decorate with lemon slices and mint.
• Enjoy!

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!

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.

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.

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.

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.