Raspberry Iced Tea Punch Recipes

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

CHURCH LADY ICE TEA PUNCH

Steps:

• Pour dry cup of Iced Tea Mix into bottom of punch bowl.
• Add 3 liters of Ginger Ale.
• Stir.
• Add bag of ice.
• Enjoy - it's really amazing and refreshing!

REFRESHING RASPBERRY ICED TEA

Steps:

• 1. In large saucepan, bring 4 cups of water to a boil. Stir in sugar until dissolved. Remove from heat and add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups of water.
• 2. In another saucepan, bring raspberries and remaining water (1/4 cup) to a boil. Reduce heat and simmer, uncovered for 3 minutes. Strain and discard pulp. (I usually use a coffee filter.)
• 3. Add raspberry juice to the tea mixture. Serve over ice with fresh raspberries to garnish.

RASPBERRY TEA PUNCH

Steps:

• Mix the tea and juices together and pour over ice in a tall glass. Add the carbonated water and sugar and garnish with fresh raspberries.

RASPBERRY ICE TEA PUNCH

Steps:

• 1. Fill a large pitcher with the nectarines , raspberries , lemon and mint.
• 2. Then add your favorite tea and let sit for about 5 minutes to infuse.
• 3. Once you're ready to serve add the sparkling white wine.
• 4. Pour in glass with ice. Garnish with mint...ENJOY