Green Tea Pitcher Punch Recipes

Steps:

• Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

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:

• 1. Pour 2 cups boiling water over tea bags in a glass container. Steep for20 minutes.
• 2. Squeeze juice from lemons, reserving the juice and the rinds.
• 3. Bring 2 cups of water to a boil in a medium size sauce pan. Add in the sugar and lemon rinds, stir until sugar dissolves.
• 4. Place over medium high heat and simmer until mixture becomes slightly thickened, about 15 to 20 minutes , might take longer depending on how high the heat is. Then remove from heat and discard lemon rinds. Allow to cool.
• 5. Squeeze the tea bags and remove from glass container. Combine the LEMON SUGAR SYRUP & TEA IN A LARGE BOWL AND STRAIN. I CHOSE NOT TO STRAIN MINE.
• 6. Now strain the RESERVED LEMON JUICE, I CHOSE NOT TO STRAIN, BUT REMOVED THE SEEDS, and kept the pulp. Now add the tea mixture, along with the vanilla and almond extract & salt. Mix well and refrigerate.
• 7. To serve, Pour 1/3 to 1/2 cup of mixture over ice in a glass, and top with 1/2 cup of water. Stir, Garnish glass with a lemon slice or wedge and mint leaf if desired.

Steps:

• Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.

Steps:

• Place mint leaves in a large pitcher and crush gently with a cocktail muddler or wooden spoon, until slightly bruised. Gently stir in 2 cups of the fruit blend, honey and ginger into mint; reserve.
• Combine remaiing fruit blend with 1 cup Green tea. Crush until a slightly chunky paste forms. Let stand 15 minutes. Strain juice from the crushed-fruit mixture into pitcher; discard pulp in strainer. Add ice to pitcher and pour remaining tea over ice. Stir well.