Citrus Mint Ice Tea Punch Recipes

MINT TEA PUNCH

Steps:

• Pour 5 cups of boiling water over the tea bags; add mint sprigs. Cover and steep 5 minutes.Stir in sugar; steep 5 more minutes.
• Remove tea bags. Pour tea through a fine mesh strainer into a pitcher, discarding the mint sprigs. Stir in concentrates and 7 cups water. Chill. Serve over ice. Enjoy!

SWEET CITRUS ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

CITRUS-MINT ICE TEA PUNCH

Steps:

• 1. Pour the water into a medium saucepan and bring to a boil. Turn off the heat and add the tea bags, 4 sprigs of the mint, and sugar. Stir to dissolve the sugar and let steep 8 minutes. Cool to lukewarm, about 10 minutes. 2. Strain the orange and lime juice through a fine wire strainer into a pitcher. Remove the mint sprigs from the tea and pour the tea into the pitcher with the juices. Taste for sweetness. Put about 6 ice cubes in each of 4 tall glasses and fill each glass with punch. Garnish with the remaining mint sprigs. Serve cold.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MINT JULEP ICED TEA

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
• Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.

CITRUS TEA PUNCH

Steps:

• Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices.
• Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

CITRUS PUNCH

Steps:

• In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale.