Tea Punch
- 2 parts cold aromatic Tea
- 2 parts Apple juice
- 1 part Pineapple juice
How to MIX it
Combine and serve with ice.
Combine and serve with ice.
Mix all the ingredients besides the ice in a large pitcher (or several smaller). Once thoroughly mixed, add the ice and serve in wine glasses.
Combine all ingredients in a punch bowl.
Put a block of ice in a punch bowl. Pour in wine and creme de cassis, and stir. Float orange slices and strawberries on top. Serve in 4-ounce punch glasses.
Allow strawberries to thaw for a couple of hours in fridge. Prepare lemonade and chill. Combine all just before serving and mix until sherbet is dissolved. Place ice ring in to keep punch cold.
Sprinkle strawbs with sugar, add one bottle cider. Chill for several hours. To serve, pour into large bowl with ice, add the rest of the wine. Serve in small wine glasses.
Combine peach nectar, orange juice and brown sugar in a large saucepan. Tie cinnamon and cloves in a small cheesecloth bag. Drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves. Simmer 10 minutes. Stir in lime juice. Serve in hot mugs.
Place cinnamon, cloves and allspice in a double thickness of cheesecloth: bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a slow cooker: stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.
Pour beer into mug. Add lemonade. Float SoCo on top.
Mix in a large container like a Coleman cooler.