Apple Tea Punch Recipes

HOT APPLE PUNCH

Steps:

• Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up the corners and tie with string to form a bag. Place in a large saucepan with apple juice (or place loose spices in pan and strain before serving). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove spice bag. Serve punch hot in mugs. Garnish with cinnamon sticks if desired.

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.

APPLE TEA

Steps:

• In a small saucepan, bring water and allspice just to a boil; add tea bags. Remove from the heat; cover and steep for 3 minutes. Discard allspice and tea bags. Stir in apple juice and honey; heat through.

CRANBERRY APPLE CIDER TEA PUNCH

Steps:

• In a large pan over high heat, bring water, tea bags, and mulling spices to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and strain tea mixture into a gallon-sized container. Add sugar, and stir to dissolve. Add apple cider and cranberry juice to tea mixture; chill until ready to use. To serve, float frozen cranberries in tea.

GLUEHWEIN (NON-ALCOHOLIC) - GERMAN APPLE & TEA PUNCH

Steps:

• In a saucepan slowly heat the apple juice and tea.
• Peel the lemon and orange, reserve the peels and juice the lemon and orange.
• Place the juice, the reserved peels, the sugar and the spices into the pan and continue to heat, being careful not to boil the liquid. Taste and adjust the spices.
• Strain the heated mixture through a sieve and serve in pretty mugs.

APPLE AND MINT PUNCH

Steps:

• Garnish: fresh mint sprigs, optional
• In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
• To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
• Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

APPLE TEA PUNCH

Steps:

• Combine first 4 ingredients in a punch bowl.
• Add lemon and apple slices.
• Serve immediately over ice.

APPLE SUJEONGGWA (KOREAN CINNAMON-GINGER PUNCH) RECIPE

Steps:

• Strain punch through a fine-mesh strainer, gently pressing on solids to extract as much liquid as possible; discard solids. If serving right away, return punch to saucepan and reheat over low heat until warmed through. Divide punch between individual mugs, sprinkle with pine nuts, and serve. If making tea in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 3 days; reheat over low heat before serving.

APPLE FENNEL PUNCH RECIPE

Steps:

• For the Fennel Syrup : combine the fennel seeds, pollen, and rich simple syrup in a medium saucepan over a low heat. Simmer for 15 minutes but do not allow the syrup to boil. Allow syrup to cool and store in an airtight container. Syrup will keep in a sealed container in the refrigerator for at least 1 week.
• For the Shrub : combine lemon zest and raw sugar in a sturdy bowl and muddle until mixture is a rough paste, about 2 minutes. Allow to sit for 30 minutes and muddle for another 5 minutes until a thick syrup is extracted from the rinds. Add 6 ounces fennel syrup and stir to combine.
• Brew the tea leaves in 3 cups hot water for 5 minutes. Add brewed tea to the lemon/fennel mixture and stir well. Let sit 5 minutes, then strain out solids through a fine mesh strainer and store the shrub in an airtight container in the fridge for up to 1 week, if not using immediately.
• To make the punch, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters in an airtight container. Allow to chill overnight. Pour into punch bowl or pitcher, serve in ice-filled glasses.