Fruity Tea Punch Recipes

Steps:

• Dissolve the sugar in the hot tea.
• Stir in the juices.
• Pour over a large block of ice (or ice ring made in a jello mold).
• Just before serving add the 7-up and garnish with mint leaves or fruit slices.

Steps:

• In a kettle, bring 2 quarts water to a boil. In a large heatproof container, combine tea bags. Pour boiling water over tea bags, and let steep for 10 minutes. Remove tea bags and discard. Let stand until cool. Transfer to refrigerator until cold, at least one hour.
• Add orange juice and sugar, and stir until sugar is dissolved. Transfer to serving container and garnish with fruit. Serve immediately.

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.

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Steps:

• 1. Steep tea bags in boiling water for ten minutes
• 2. In a large stock pot mix frozen juices with pineapple juice
• 3. When tea is finished steeping add to juices and stir in ice to cool
• 4. Stir in ice and refrigerate till serving time
• 5. At serving time run cold water in your punch bowl to be sure it is cold. Dump out water and add a little ice then pour in punch bowl.
• 6. Add one can of ginger ale and more ice if needed.
• 7. Garnish with fruit slices.
• 8. TO MAKE PARTY SLUSH: MIX 2 QUARTS OF PUNCH WITH ALCOHOLIC BEVERAGES AND FREEZE FOR AT LEAST 24 HOURS. AFTER 24 HOURS SCOOP INTO COCKTAIL GLASSES AND ADD ANY TYPE OF CARBONATED SOFT DRINK