Mint Tea Punch Recipes

MINTY TEA PUNCH

Steps:

• In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste. Discard mint and tea bags., Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

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!

PEACH AND MUDDLED MINT TEA PUNCH

Steps:

• Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
• Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
• Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
• Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.

LAVENDER MINT TEA PUNCH

Steps:

• Brew the mint in the water in a large pot for roughly ten minutes.
• Add the lavender blossoms.
• Allow tea to cool, then strain.
• Pour tea into a large punch bowl.
• Add the ginger ale, grape juice and ice cubes.
• To garnish, float lavender buds and mint sprigs on top.

MINT TEA PUNCH

Steps:

• Bring water just to a boil.
• Remove from heat.
• Add tea bags and fresh peppermint leaves.
• Allow to steep for five minutes.
• Remove tea bags and mint leaves using a strainer.
• Stir in sugar, nutmeg, and cinnamon.
• Add this mixture to the orange juice and cranberry juice.
• Refrigerate until well-chilled (1-2 hours).
• Serve in a tall glass with ice and a sprig of mint.