Raspberry Iced 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!

RASPBERRY ICE TEA PUNCH

Steps:

• 1. Fill a large pitcher with the nectarines , raspberries , lemon and mint.
• 2. Then add your favorite tea and let sit for about 5 minutes to infuse.
• 3. Once you're ready to serve add the sparkling white wine.
• 4. Pour in glass with ice. Garnish with mint...ENJOY

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

SWEET RASPBERRY LIME ICED TEA

Steps:

• Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
• In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
• Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
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RASPBERRY TEA PUNCH

Steps:

• Mix the tea and juices together and pour over ice in a tall glass. Add the carbonated water and sugar and garnish with fresh raspberries.

RASPBERRY PUNCH

Steps:

• Place tea bags in a teapot.
• Add 4 cups boiling water.
• Cover; let steep 3 to 5 minutes or until the tea reaches desired strength.
• Remove tea bags.
• Stir in orange juice and sugar.
• Place fresh or thawed raspberries in a blender container or food processor bowl.
• Cover and blend or process until smooth.
• Strain through a sieve or colander to remove the raspberry seeds.
• Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture.
• Stir gently to mix.
• Cover and chill in the refrigerator about 2 hours or until ready to serve.

CHURCH LADY ICE TEA PUNCH

Steps:

• Pour dry cup of Iced Tea Mix into bottom of punch bowl.
• Add 3 liters of Ginger Ale.
• Stir.
• Add bag of ice.
• Enjoy - it's really amazing and refreshing!

RASPBERRY ICED TEA PUNCH

Steps:

• Fill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the Sprite. Pour in glass with ice. Garnish with mint.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

RASPBERRY ICED TEA

Steps:

• Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes; remove tea bags, and stir in the lemonade mix until dissolved. Pour tea into pitchers, and add ice to cool.