Tea Punch Food

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.

SPICED TEA PUNCH

Steps:

• Brew 2 cups apple spice tea, then let cool. Mix with 2 cups orange juice, 1 cup apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup rum, if desired. Chill. Divide among 6 glasses and serve with cinnamon sticks.

ICED TEA PUNCH

Steps:

• 1. Mix ingredients as listed. Add additional ginger ale to taste just before serving.

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.

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.

CITRUS TEA PUNCH

Steps:

• Steep tea bags in boiling water for 15 minutes. Discard bags. Stir sugar into tea until dissolved. Add the soda, orange juice and lemon juice; mix well. Refrigerate until chilled. , Serve over ice. Garnish with orange and lemon slices and mint if desired.

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!

ICED TEA PUNCH

Steps:

• Mix tea, orange juice, pineapple juice, and lemon juice into large pitcher.
• Cool in fridge until chilled.
• Add in ginger ale.
• Serve cold with crushed ice and enjoy!

TEA PUNCH

Steps:

• Place orange slices in a large container and pour tea over oranges. Bring to room temperature and transfer to refrigerator to chill. Just before serving, transfer to a punch bowl and add rum, lemon juice, wine, and brandy; add ice 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.

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!

BASIC TEA PUNCH

Steps:

• Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses.