Best 3 Fruit Tea Punch Recipes

BOURBON FRUIT TEA PUNCH

Steps:

• Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.

FRUIT TEA PUNCH

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

FRUIT TEA GINGER ALE PUNCH

Steps:

• In a punch bowl or large container make a syrup of the sugar and tea.
• Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
• Freeze this punch base.
• Defrost and stir in ginger ale to make mixture"slushy".
• Serve in a large punch bowl.