Peach And Muddled Mint Tea Punch Recipes
PEACH TEA PUNCH
Steps:
- Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
- Copyright 2010, Diageo, Norwalk, Connecticut. Please drink responsibly
GOVERNOR'S MANSION SUMMER PEACH TEA PUNCH
This refreshing and summery peach tea punch is perfect for bridal or baby showers, garden parties, and elegant teas. Junior League of Austin, Texas, Austin Entertains, Southern Living MAY 2011
Provided by SweetnSaucy
Categories Punch Beverage
Time 40m
Yield 1 Gal
Number Of Ingredients 8
Steps:
- Preparation.
- 1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
- 2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
- 3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
Nutrition Facts : Calories 1444.9, Fat 3, SaturatedFat 0.3, Sodium 378.9, Carbohydrate 367.9, Fiber 15.1, Sugar 210.8, Protein 7.8
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.
ICED PEACH MINT TEA
Cool and refreshing beverage I developed to make use of the fresh mint I planted this summer. In memory of summer afternoons with Aunt Pat in Waco, TX.
Provided by The Finicky Chef
Categories Beverages
Time 20m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Crush mint leaves with sugar and lemon juice; pour boiling water over mint leaves and tea bags.
- Let steep to desired taste; drain tea bags.
- Mix in peach nectar.
- Pour over ice in tall glasses and garnish with fresh mint.
PEACH TEA PUNCH
The apple and grape juices bring out the flavor of the tea in this drink. Enjoy it under an umbrella on a hot summer afternoon.
Provided by tggrr6624
Categories Beverages
Time 2m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55.2, Fat 0.1, Sodium 7.1, Carbohydrate 13.9, Fiber 0.1, Sugar 12.8, Protein 0.1
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MINTY PEACH TEA PUNCH - FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Total Time 4 hrs 35 minsCategory DrinksCalories 62 per serving
- PREPARE THE SIMPLE SYRUP: In a small saucepan, combine the sugar and 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce to a simmer and stir for a minute or two until the sugar dissolves. Remove from the heat and set aside to cool.
- PREPARE THE MINT TEA: In a large pot, bring the remaining 6 cups water to a boil. Remove the pot from the heat and add the tea bags and the mint leaves. Allow to steep for 10 minutes. Remove the tea bags. Cool to room temperature and strain the tea into a 2-gallon jug, punch bowl, or container, discarding the mint leaves.
- PREPARE THE PEACH NECTAR: While the simple syrup and mint tea are cooling, add enough water to a large pot to cover the peaches once they are added (the pot will probably be about 1/2 to 2/3 full of water). Bring the water to a rolling boil. Gently lower the peaches into the boiling water and cook for about 30 seconds until the skins start to split. Use a slotted spoon to immediately transfer the peaches from the boiling water into an ice bath (a large bowl filled with ice and water). After 20 seconds in the ice bath, remove a peach, pinch the skin, and slip off and discard the skin.
- Cut the peaches into slices, discarding the pits (you should end up with about 4 cups of sliced peaches). Add the peaches to a blender or food processor along with the lemon juice. Blend/process until smooth. Pour the peach puree through a fine mesh sieve into the jug of cooled mint tea. Add 1 cup simple syrup and stir well to combine all ingredients (cover and refrigerate leftover simple syrup).
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