Lavender Mint Tea Punch Recipes

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:

• In a large bowl, combine the mint, lavender and rosemary. Add boiling water. Cover and steep for 4 minutes. Strain tea, discarding mint mixture. Stir in honey if desired. Serve immediately.

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.

Steps:

• MINT LEAF ICE CUBES: To make the mint leaf ice cubes, place one whole mint leaf in each ice cube tray compartment. Fill the tray with water and freeze until completely solid.
• TEA/PUNCH: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow tea to cool completely.
• Strain the tea and add the ginger ale, grape juice and ice cubes. *Important*: Add the ginger ale just before serving. If you add it too early before serving, the ginger ale will loose its fizz.
• If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice, if desired.
• Don't forget to show off your newly acquired purple tongue!
• Approximately 12 cups.

Steps:

• Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

Steps:

• In a punch bowl mix first 6 ingredients add ice.
• Just before serving add soda.
• Drink up.

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!

Steps:

• Base for punch may be done up day ahead and stored in container in refrigerator overnight.
• In saucepan combine water, cinnamon, cloves, and bring to a boil.
• Remove from heat and allow to stand for 5 minutes.
• Chill.
• Strain out spices.
• Combine grape and lime juices and mix well.
• Just before serving, pour over ice block in a punch bowl.
• Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl.
• ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid.
• You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl.
• I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great.
• Partly freeze 1/2 the container with water or ginger ale.
• Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc).
• Fill container with water or ginger ale.
• Freeze until solid.

Steps:

• If you have a tea ball, place the herbs in it.
• If not, you can brew this in the tea and strain it in a fine strainer after it has brewed.
• Pour the boiling water over the herbs; let steep for 5 minutes.
• Strain, if needed, and serve hot.
• Sweeten, if desired.
• This can also be made as iced tea- double the herbs and let steep in 1 Qt of water overnight in the fridge.
• You can add more water, to taste, if it is too strong.
• Again, sweeten, if desired.

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.