Minty Tea Punch Recipes

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MINT TEA PUNCH



Mint Tea Punch image

Any southerner knows, there's nothing more refreshing than a glass of tea. Fresh mint sprigs are steeped to create the soothing taste of Mint Tea Punch! Enjoy! Adapted from Southern Living (March 2004)

Provided by Sharon123

Categories     Punch Beverage

Time 20m

Yield 3 1/2 quarts

Number Of Ingredients 9

5 cups boiling water
5 regular size tea bags
8 mint sprigs, crushed
1 cup sugar
1 (12 ounce) can frozen orange juice concentrate, thawed and undiluted
1 (12 ounce) can frozen lemonade concentrate, thawed and undiluted
7 cups water
fresh mint sprig, and
lemon slice (to garnish)

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!

Nutrition Facts : Calories 641.2, Fat 0.5, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 162.5, Fiber 1.2, Sugar 158.9, Protein 3.3

PEACH AND MUDDLED MINT TEA PUNCH



Peach and Muddled Mint Tea Punch image

This punch is perfect for a picnic on the go, highlighting peak peach season with sprigs of garden-fresh mint. You can pull together this punch the night before your outing to let the flavors of the peaches and muddled mint deepen. Don't forget the ice!

Provided by Food Network

Categories     beverage

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 5

4 bags black tea
1/2 cup fresh mint leaves (about 30), plus sprigs for garnish
1/4 cup sugar
24 ounces peach nectar
4 large ripe peaches, pitted and sliced, plus more slices for garnish

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.

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