Picnic Tea Punch Recipes

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.

PICNIC FRUIT PUNCH

Steps:

• In a large container, combine juices; refrigerate. Just before serving, transfer to a punch bowl; stir in ginger ale and orange slices.

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.

PICNIC PUNCH

Steps:

• Combine the juices in a large container.
• Refrigerate.
• Just before serving, stir in the ginger ale and orange slices.

PICNIC TEA PUNCH

Steps:

• Bring 4 cups water to a boil in medium saucepan.
• Remove from heat.
• Add tea bag and cinnamon stick, and let stand for 5 minutes.
• Remove tea bag.
• Add sugar and stir until dissolved.
• Stir in orange juice and lemonade concentrates.
• Pour mixture into pitcher, and add remaining 4 cups water.
• Serve over ice and garnish with lemon slices and mint sprigs if desired.