Place the tea bags in a heat proof pitcher. Bring a pot of water just to boil and pour over the tea bags.
Cover pitcher and allow to steep 3 minutes.
Once steeping is complete, remove the tea bags and refrigerate for several hours until very cold.
Stir in remaining ingredients and serve over ice.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
5 mins. Sprinkle a clean tea towel with sugar. Remove cake
Place to boiling water and tea-bags into a bowl and set aside to infuse the flavours for 5 minutes. Reomve the tea-bags from the water and add the sugar, lemon juice and passionfruit pulp and stir until the sugar has completely dissolved set aside or refrigerate and allow the mix to cool completely.
Put the whiskey, soda and tea mixture into a 2 litre (aprox 8 cups) jug and stir to combine. Fill the glasses with ice and pour over the iced tea.
Serve.
Pour the tea over ice in a large glass. Add the carbonated water and sugar, if desired, and garnish with the slices of fruit.
VARIATION: For a Mango Tea Punch, substitute mango-flavored black tea for the passion fruit-flavored black tea. Proceed as directed above.
In a saucepan, bring 2 cups water to a gentle boil.
Add the tea bags, cover, and remove saucepan from the heat.
Steep for 15 minutes.
Remove tea bags without squeezing them.
Add in the honey and stir until dissolved.
Pour the tea into a 2-quart pitcher.
Add the remaining 2 cups cold water and passion fruit nectar; stir to combine.
Let cool, then chill in the refrigerator.
Fill each ice-filled glass three-fourths full with tea; then top off with sparkling water.
Garnish with a fresh mint sprig.
ixture and 1/2 cup passion fruit pulp. In a large glass
egrees centigrade.
Halve the passion fruit lengthways and scoop the flesh
50 degrees.
Cut the passion fruits in half and scape
bring 2 1/2 cups passion fruit juice to a boil. In
hours.
Cut the passion fruit in half and scrape out
emperature.
To make passion fruit juice: Press passion fruit pulp through fine-mesh
o 250\u00b0F. Bring the passion fruit juice and 1/4 cup
Cut the passion fruits in halves. Remove the
olks, the lemon zest and passion fruit juice. With a large wire
ool completely.
Meanwhile, for passion fruit icing, sift powdered sugar into
ottage cheese, 2/3 cup passion fruit juice, 2 tbsp lemon juice
Make ahead: Passion Fruit Simple Syrup.
Combine 1
Start with the passion fruit sauce by cutting the fruit in half, remove the