Raspberry Tea Punch Recipes

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 sparkling white wine. Pour in glass with ice. Garnish with mint.

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.

RASPBERRY PUNCH

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

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.

SPARKLING RASPBERRY TEA

Steps:

• In large pitcher, mix tea, juice and sparking water.
• Serve tea over ice. Garnish with raspberries and mint leaves.

RASPBERRY AND THYME HOT TODDY PUNCH

Steps:

• Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.

CRANBERRY-RASPBERRY TEA

Steps:

• Mix tea and cranberry-raspberry drink.
• Serve over ice.
• Garnish with mint.

RASPBERRY MARGARITA PUNCH

Steps:

• In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.

RASPBERRY TEA PUNCH

Steps:

• Pour boiling water over tea bags; steep 5 minutes. Remove tea bags from water, squeezing gently; stir in SPLENDA® Granulated Sweetener. Cover and chill 2 hours.
• Stir in lemon juice, soda water, and raspberries. Serve over ice, if desired.

RASPBERRY-LEMONADE PUNCH

Steps:

• In a large pitcher or punch bowl, mix the ginger ale and lemonade mix. Before serving, stir in the raspberries and ice.

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.

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.