medium heatproof bowl. Steep tea bags for 10 minutes. Add
Place drink mix in large plastic or glass pitcher.
Add water; stir until mix is dissolved.
Stir in ginger ale just before serving.
Pour over ice cubes in eight tall glasses.
Stir water and juice into tea mix in large pitcher until mix is dissolved.
Stir in fruit.
Serve over ice.
This makes 7 1 cup servings.
Boil 2 cups water.
Place tea bags in gallon pitcher.
Pour boiling water over tea. Steep for 5 minutes.
Remove tea bags and fill pitcher with water. Sweeten to taste.
Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.
Pour peaches and water into a blender.
Blend on high speed until well blended.
Add sugar and blend for a few more seconds.
Add more water until there is 1 quart.
Blend for a few seconds-- pulse.
Pour this mixture into the pitcher of tea and stir until well mixed.
Chill before serving.
Serve over ice or warm up for a hot drink.
Mix all ingredients together and store in a jar with lid. Place 1 or 2 teaspoons in a cup of hot water.
A delicious drink on a cold winter evening.
Mix together in a glass or a pitcher (adjust amounts accordingly for a pitcher). Garnish with orange slices, lemon or peaches if using peach tea.
Have fun- try different teas (peach tea- yum) or add a splash of lemonade.
cup water, sugar, and peach slices together in a saucepan
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
he cup and pour the tea over the raspberries. Stir in
boil the three cups of water with both tea bags.
steep for ten minutes.
add sugar and guava nectar.
mix and add rest of water.
add peach slices and chill.
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.
Fill large chilled glass with crushed ice. Squirt lemon over ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach or lemon slices and serve at once.
Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
Place 4 cups of the ice in a pitcher, then pour in tea.
Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.
Pour 1 1/2 cups hot water over green tea leaves and infuse for 3 mins. Strain then chill.
Puree mango, peaches, tea and ginger in a blender then distribute between 4 glasses.
Bring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags.
Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended.
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
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.
Mix ingredients together.
Store.
Makes a large quantity. To serve, stir 3 teaspoons or to taste in a cup of hot water. Makes a great winter drink.
Fill a tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice.