Best Green Tea Pitcher Punch Recipes

GREEN TEA PITCHER PUNCH

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.

GREEN TEA PUNCH

Steps:

• Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well.
• Mix in the pineapple and small scoops of the sherbet. Serve.

GREEN TEA RUM PUNCH

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.

GREEN TEA PUNCH

Steps:

• In a large heatproof bowl, combine the hot teas and sugar. Stir until sugar is dissolved. Add 4 cups ice, and stir until ice has dissolved and the tea is cool. Add the lime juice and rum, and stir well.
• Transfer to a large punch bowl, and add a large block of ice. To serve, ladle into cups. Grate whole nutmeg or sprinkle ground nutmeg over top. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.