MANGO ROOIBOS FRUIT PUNCH
This is a very refreshing punch. I think I got the recipe from "Alive" magazine. NOTE: Prep time does not include chilling time for the tea and juices.
Provided by Sweet PQ
Categories Punch Beverage
Time 5m
Yield 6 cups
Number Of Ingredients 8
Steps:
- In a large punch bowl, combine the rooibos tea and fruit juices.
- Just before serving, add the soda water, then the fruit.
- Serve over ice, garnishing with mint.
Nutrition Facts : Calories 74.5, Fat 0.2, Sodium 3, Carbohydrate 19.1, Fiber 1.5, Sugar 16.7, Protein 0.5
PEACH AND MUDDLED MINT TEA PUNCH
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
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.
SOUTH AFRICAN SAMBAL
Steps:
- Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.
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