Peach And Muddled Mint Tea Punch Recipes
PEACH TEA PUNCH
Almost any type of fruit nectar can be substituted for peach for equally delectable results. We especially like the exotic flavor of mango.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 2 1/2 quarts
Number Of Ingredients 6
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.
WHISKEY PEACH SMASH
From the "king of Cocktails" Dale deGroff, this can be made with any relatively light whiskey. Simple syrup is simply equal amounts of water and sugar, heated till the sugar is totally dissolved. Muddling is mashing ingredients in the bottom of the glass, using the back of a spoon or something similar.
Provided by Chef Kate
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Muddle all ingredients except whiskey in a bar glass.
- Add whiskey and shake with ice.
- Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
PEACH AND MUDDLED MINT TEA PUNCH
This punch is perfect for a picnic on the go, highlighting peak peach season with sprigs of garden-fresh mint. You can pull together this punch the night before your outing to let the flavors of the peaches and muddled mint deepen. Don't forget the ice!
Provided by Food Network
Categories beverage
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
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
MINT TEA PUNCH
Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!
Provided by Mc Coy
Categories Drinks Recipes Tea Iced Tea Recipes
Time 10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 22.6 g
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- In a bundt pan, layer peaches and mint leaves. Add distilled water or ginger ale to cover and freeze overnight.
- When ready to serve Peach Tea Punch, remove the ice ring from the freezer. Dip the bottom of the bundt pan into a bowl of warm water for 5 seconds. Invert onto a baking sheet and place in the punch bowl to keep the Peach Tea Punch chilled.
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From fivehearthome.com
5/5 (1)Total Time 4 hrs 35 minsCategory DrinksPublished 2016-05-27
- 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.
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