Garden Tea Punch Recipes

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TEA PUNCH



Tea Punch image

A different twist to a standard punch. Brewed tea is mixed with orange juice, pineapple juice, lemonade and ginger ale.

Provided by MARKR

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 4h30m

Yield 24

Number Of Ingredients 6

1 cup white sugar
1 cup strong brewed black tea
4 cups orange juice
4 cups pineapple juice
4 cups prepared lemonade
1 (2 liter) bottle ginger ale, chilled

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.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 29.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 13.1 mg, Sugar 27.2 g

CITRUS TEA PUNCH



Citrus Tea Punch image

I have been making this punch for over 40 years; my mother made it before I did. As soon as I see the first mint sprigs in my garden, I make my signature recipe.

Provided by Taste of Home

Time 20m

Yield 3 quarts.

Number Of Ingredients 9

6 tea bags
6 cups boiling water
1-1/2 cups sugar
3 cups chilled club soda
2 cups orange juice
1 cup lemon juice
Crushed ice
Orange and lemon slices
Fresh mint sprigs, optional

Steps:

  • Steep tea bags in boiling water for 15 minutes. Discard bags. Stir sugar into tea until dissolved. Add the soda, orange juice and lemon juice; mix well. Refrigerate until chilled. , Serve over ice. Garnish with orange and lemon slices and mint if desired.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.

GREEN TEA RUM PUNCH



Green Tea Rum Punch image

Consider this recipe for a delicious, seasonal rum punch, made with brewed green and mint teas, raw sugar and fresh citrus. The complexity of one of my favorite rums, a blended English-style rum from the Caribbean, adds depth to the punch. Make a batch, keep it cold, and you won't find yourself missing out on your party.

Provided by Jim Meehan

Categories     beverage

Time 20m

Yield 10 servings

Number Of Ingredients 5

11 ounces brewed sencha tea, such as In Pursuit of Tea
11 ounces brewed Moroccan mint tea, such as STASH
8 ounces raw Demerara sugar
10 ounces limes, juice
25 1/4 ounces blended English-style rum, such as Banks '5 Island' Blended Rum

Steps:

  • Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.

GREEN TEA PUNCH



Green Tea Punch image

This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.

Provided by Jennifer Steinhauer And Helene Cooper

Categories     quick, cocktails

Yield About 4 quarts (32 1/2-cup servings)

Number Of Ingredients 6

22 ounces (2 3/4 cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand
22 ounces (2 3/4 cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand
16 ounces (2 cups) Demerara sugar
20 ounces (2 1/2 cups, from about 10 large limes) freshly squeezed lime juice
50 ounces (6 1/4 cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)
1 whole nutmeg, or pinch ground nutmeg, for garnish

Steps:

  • In a large heatproof bowl, combine the hot teas and sugar. Stir until sugar is dissolved. Add 4 cups ice, and stir until ice has dissolved and the tea is cool. Add the lime juice and rum, and stir well.
  • Transfer to a large punch bowl, and add a large block of ice. To serve, ladle into cups. Grate whole nutmeg or sprinkle ground nutmeg over top. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 12 grams

GARDEN TEA PUNCH



Garden Tea Punch image

Make and share this Garden Tea Punch recipe from Food.com.

Provided by AZPARZYCH

Categories     Low Protein

Time 40m

Yield 3 Quarts, 12-16 serving(s)

Number Of Ingredients 7

2 cups water
2/3 cup sugar
3 tablespoons snipped of fresh mint
1 cup orange juice
1/2 cup lemon juice
2 cups strong brewed tea
1 (1 liter) bottle club soda, chilled

Steps:

  • Place water, sugar, mint, and lavender or borage, if desired, in a large stainless-steel or nonreactive pan. Bring to boiling; remove from heat and let steep for 20 minutes. Strain mixture through 100 percent-cotton cheesecloth-lined colander.
  • Add orange juice, lemon juice, and tea to flavored water; chill. Just before serving, add chilled club soda. If desired, sprinkle punch with flower petals and serve with flower ice cubes or ring.
  • Flower Ice Cubes: Fill ice-cube trays half full with water and place an edible blossom or petal on water in each cube. Freeze until firm, then fill the tray with water and freeze again.
  • Flower Ice Ring: Fill ring mold half full with water and place edible blossoms or petals on water in ring. Freeze until firm, then fill the mold with water and freeze again.
  • Make-Ahead Tip: Prepare punch except do not add club soda. Cover and chill up to 24 hours. Prepare Flower Ice Cubes or Flower Ice Ring and freeze. Add club soda to punch before serving.

GARDEN-OF-EVIL PUNCH



Garden-of-Evil Punch image

Beckoning jewel-toned fruits are cleverly frozen into a block of ice using a cake pan, then floated atop a Halloween punch spiked with sake and plum wine. Pomegranate juice gives the drink a very apt blood-red hue.

Provided by Martha Stewart

Categories     Drink Recipes

Time 4h10m

Yield Serves 10 to 12

Number Of Ingredients 9

1 bunch red or black grapes
12 kumquats, sliced
4 ounces husk cherries
1 cup pomegranate seeds
6 cups dry sake, such as Gekkeikan Horin Junmai Daiginjo
1 1/2 cups plum wine, such as Choya Umeshu
3 cups pomegranate juice
Seltzer
Edible hibiscus and begonia leaves (optional)

Steps:

  • Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.
  • Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.
  • In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.

BASIC TEA PUNCH



Basic Tea Punch image

Categories     Fruit Juice     Tea     Punch     Non-Alcoholic     Ginger     Brunch     Lemon     Shower     House & Garden     Drink

Yield Makes about 20 servings.

Number Of Ingredients 4

2 cups strong freshly brewed tea
6 cups any fruit juice
2 cups chilled ginger ale or club soda
Sugar syrup to taste Block of ice

Steps:

  • Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses.

GREEN TEA PUNCH



Green Tea Punch image

This is a fruity punch with added tea for health benefits and flavor. Experiment with various fruits for your taste.

Provided by ElizabethKnicely

Categories     Punch Beverage

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

1 quart brewed green tea, cooled
2 cups orange juice
2 1/2 cups pineapple juice
2 cups ginger ale
1 (20 ounce) can crushed pineapple, drained
1/2 pint lime sherbet

Steps:

  • Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well.
  • Mix in the pineapple and small scoops of the sherbet. Serve.

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