Peach Tea Punch Food

PEACH ICED TEA WHISKEY RECIPE BY TASTY

Steps:

• In a large pitcher, pour hot water over tea bags letting steep 5 minutes.
• Bring syrup ingredients to boil, then reduce heat to medium.
• Strain syrup through a fine strainer to remove fruit pieces.
• Add syrup and whiskey to tea, then chill until ready to serve.
• Serve over ice, with sliced peaches, sliced lemons and a mint sprig.
• Enjoy!

SPARKLING PEACH PUNCH

Steps:

• In punch bowl or large pitcher, mix all ingredients. Serve immediately.

ALCOHOLIC SWEET PEACH TEA

Steps:

• Fill a tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice.

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.

PEACH TEA PUNCH

Steps:

• Brew tea bags in the boiling water to make a strong tea. Discard tea bags, and place tea in refrigerator until chilled.
• Combine tea with peach nectar in a large serving bowl or pitcher. Add mint and lemon slices; let stand about 1 hour in the refrigerator to infuse the flavors. Add ice cubes, and serve immediately.

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.

SPARKLING PEACH TEA

Steps:

• Add water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.
• Stir in ginger ale just before serving. Serve over ice.

PEACH TEA PUNCH

Steps:

• Brew the tea bags in the boiling water to make a strong tea. Discard the tea bags, and place the tea in refrigerator until chilled.
• Combine the tea with the peach nectar in a large serving bowl or pitcher. Add the mint and lemon slices; let stand about 1 hour in the refrigerator to infuse the flavors. Add ice cubes, and serve.

MULLED PEACH TEA PUNCH

Steps:

• Place drink mix and spices in large heatproof nonmetal bowl or pitcher. Add boiling water; stir until drink mix is dissolved. Add juice; let stand 10 minutes. Remove spices; discard. Serve warm.

FRUIT TEA GINGER ALE PUNCH

Steps:

• In a punch bowl or large container make a syrup of the sugar and tea.
• Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
• Freeze this punch base.
• Defrost and stir in ginger ale to make mixture"slushy".
• Serve in a large punch bowl.

PEACH TEA

Steps:

• In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
• While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
• Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
• Add the ice to the pitcher, then taste. If it's too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn't sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.

PEACH TEA PUNCH

Steps:

• Mix the tea, juices, and ginger ale together in a pitcher and pour this mixture over ice in 4 tall glasses. Garnish with slices of fresh peach.

PEACH PUNCH

Steps:

• Heat the sugar with the lemon zest and 100ml water until the sugar dissolves. Cool, pour into a jug and add the wine, lemon juice and schnapps.
• When ready to serve add plenty of ice and the fruit and top up with the soda or tonic to taste.

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.