reeze until completely solid.
TEA/PUNCH: Place the fresh mint leaves
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.
Add sugar and limeade to tea.
Then add enough pineapple juice to complete the gallon.
Stir.
Pour Tea Punch over ice and serve.
Place tea in glass or earthenware tea pot.
Add boiling water; cover and steep 5 minutes.
Strain tea into punch bowl or pitcher. Add sugar; stir until dissolved.
Add orange and lemon juices. Chill.
Add club soda.
Place crushed ice into punch bowl or pitcher.
Yields 10 punch cup servings.
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.
Pour boiling water over tea bags; steep 3 minutes.
Remove tea bags.
Blend in juices; sweeten with honey.
Wash, hull and cut in half the strawberries.
Add to tea.
Cover.
Refrigerate punch at least 6 hours to blend flavors.
Just before serving, add bottle of soda water.
Yield:
about 10 cups.
Pour tea over sugar and as soon as sugar is dissolved, add fruit juices.
Strain into punch bowl over a large piece of ice. Just before serving, add ginger ale, charged water and slices of orange.
For tea infusion, add 2 teaspoons tea and 1 cup boiling water.
Serves 12.
range juice, lemon juice, and tea to flavored water; chill. Just
Bring 1 quart of water to a full boil.
Remove from the heat and add tea bags all at once.
Let stand 5 minutes.
Strain into punch bowl.
Add sugar and stir until dissolved.
Cool to room temperature.
Add cranberry, orange and lemon juices and remaining 2 quarts of water.
Refrigerate.
When ready to serve, add ginger ale and ice block.
Garnish with lemon and orange slices.
Makes about 50 punch cup servings.
Stir cranberry juice, pineapple juice, tea, and orange juice concentrate in a large punch bowl until orange juice is dissolved. Top with ginger ale until bowl is filled. Scoop orange sherbet into punch before serving.
Pour hot tea over sugar; stir until sugar dissolves.
Add juices.
Refrigerate until chilled.
Pour into punch bowl and add ginger ale.
Spoon into sherbet.
Makes 16 punch cup servings.
Steep your tea bags in the 2 cups of hot water for 10 minutes, adding the sugar while hot.
Add extracts, lemon juice and cold water.
This is your punch base and may be refrigerated for a few days.
Add pineapple juice and ginger ale when it is time to serve.
Serves approximately 50 punch cups.
Steep tea in boiling water for 5 minutes with spices.
Strain and cool.
Add juices and sugar.
Pour into ice-filled punch bowl. Garnish with orange and lemon slices.
Stir instant tea into water until dissolved.
Add sugar and stir until dissolved.
Add juices.
Chill.
Pour punch into bowl and add ginger ale.
Add an ice mold to punch to chill.
Serves 18.
Bring 1 quart water to a boil. Remove from heat. Add tea bags. Cover and steep 5 minutes.
Remove tea bags. Combine tea and remaining ingredients. Chill. Serve punch over ice.
Yields 1 gallon.
Freeze 1 quart ginger ale for cubes.
Boil sugar and water for 5 minutes.
Combine with juices and tea.
Chill.
Before serving, add chilled raspberry soda.
Float ginger ale cubes and mint leaves.
Serves 40 punch size cups.
Mix water and tea in large container.
Puree strawberries, lemonade and sugar with crushed ice in blender.
Mix pureed liquids with tea mixture; stir thoroughly.
Serve in punch bowl with ice ring and sliced oranges.
In pitcher, combine tea, orange juice, lemon juice, and sugar; stir until sugar dissolves.
Chill.
Just before serving, pour tea mixture into large punch powl; add scoops of sherbet and ginger ale.
This punch is based on flavored gelatin,
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved.
Let cool.
In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices.
Chill until serving.
To serve, pour over ice in tall glass and garnish with orange slices.
Makes 5 cups.