Best Southern Tea Punch Recipes

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TEXAS TEA PUNCH RECIPE (SOUTHERN SWEET TEA)



Texas Tea Punch Recipe (Southern Sweet Tea) image

Texas Tea is a wonderful, fresh recipe to have in your collection for a luncheon or party. I love it's bright red color, hint of mint, and the sweet and sour combo of lemon and pineapple. Perfect any time of year!

Provided by Kathleen Pope

Categories     Drinks

Time 15m

Number Of Ingredients 8

1/2 cup sugar (or cut in half, or even omit; I use all natural cane sugar)
3 quarts filtered water (that's 12 cups)
3 Tazo Passion tea bags (other herbal fruity teas may be substituted)
8 Black Tea bags (substitute with 2 family sized tea bags, decaf may be used)
4 sprigs of mint
1 1/2 cups pineapple juice
6 oz can frozen lemonade (thawed (I can never find 6 oz, buy 12 oz and freeze leftovers))
Ice (lemon slices and mint sprigs for serving (optional))

Steps:

  • Bring the sugar (optional) and water to a boil, whisking to combine until sugar is dissolved. Boil 5 minutes, remove from heat. If not using sugar, just bring to boil.
  • Add mint sprigs, herbal berry tea bags, black tea bags. Cover and let steep/stand for 5 minutes.
  • Remove tea bags and mint from tea using a sieve. Add lemonade concentrate and pineapple juice. Stir and chill.
  • Serve over ice, garnish with a lemon slice and a mint sprig.

Nutrition Facts : ServingSize 8 oz, Calories 8 kcal, Carbohydrate 2 g, Sodium 1 mg, Sugar 2 g

SOUTHERN TEA PUNCH



Southern Tea Punch image

This is a refreshing summer drink passed down through my family! Wonderful for picnics, cookouts, or after working in the yard! Family favorite!

Provided by greyghost

Categories     Punch Beverage

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 quart orange juice
5 -6 tea bags
6 -8 leaves of fresh mint
water, to fill large teapot
sugar
squeeze lemon juice

Steps:

  • Boil water.
  • Add to large teapot with 5-6 teabags and fresh mint.
  • Steep until cool.
  • Add to Orange Juice.
  • Add sugar to taste.
  • Add squeeze of lemon juice.

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