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Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

I've become fond of tea-based punch, and this one sounds wonderful with or without the vodka! Hubby says rum. Why not? :) I'll be trying this when I'm spring cleaning. (Minus the vodka? LOL!) From Fine Cooking magazine.

Ingredients Nutrition

Directions

  1. Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices.
  2. Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.
Most Helpful

5 5

I never had a tea punch before and I must say this is quite a delight. Refreshing with a tang of the orange and the brightness of the mint. I used 6 regular bags of tea, 4 black pekoe and 2 green tea, plus mint picked fresh from the garden. I think this will be just as great on a cold winter evening sitting by the fire. Delightful and thank you chef. Made for ZWT 2011

5 5

This was so refreshing on the 95*F. day! I really enjoyed sipping on it throughout the day. Thanks! Made for ZWT 2011-South America.