Fruity Tea Punch Recipes

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.

FRUITY TEA PUNCH

Steps:

• Dissolve the sugar in the hot tea.
• Stir in the juices.
• Pour over a large block of ice (or ice ring made in a jello mold).
• Just before serving add the 7-up and garnish with mint leaves or fruit slices.

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.

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.

PICNIC TEA PUNCH

Steps:

• Bring 4 cups water to a boil in medium saucepan.
• Remove from heat.
• Add tea bag and cinnamon stick, and let stand for 5 minutes.
• Remove tea bag.
• Add sugar and stir until dissolved.
• Stir in orange juice and lemonade concentrates.
• Pour mixture into pitcher, and add remaining 4 cups water.
• Serve over ice and garnish with lemon slices and mint sprigs if desired.

TANGY FRUIT PUNCH

Steps:

• In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. , Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale.

FRUIT PUNCH

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.

BOURBON FRUIT TEA PUNCH

Steps:

• Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.