Recipe courtesy of Stephanie Gravalese
Peach and Muddled Mint Tea Punch
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 107
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 8
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
4 bags black tea
1/2 cup fresh mint leaves (about 30), plus sprigs for garnish
1/4 cup sugar
24 ounces peach nectar
4 large ripe peaches, pitted and sliced, plus more slices for garnish
Directions
Special equipment:
a muddling stick (optional)- Add 4 cups water to a pot and bring to a boil. Add the tea bags. Remove from the heat after 1 minute. Let steep for 15 minutes. Remove the tea bags.
- Pour the tea into a 1/2-gallon container and store, covered, in the refrigerator overnight (or until completely cool).
- Combine the mint leaves and sugar in a large bowl and use a muddling stick or the back of a wooden spoon (see Cook's Note) to muddle the mint and sugar together until the mint turns dark green and has released its juices. Transfer the contents to a large travel-friendly container or punch bowl.
- Add the cooled black tea, peach nectar and peach slices to the mint mixture and stir until combined. Serve over ice garnished with mint sprigs and additional peach slices.
Cook’s Note
If you don’t have a muddling stick, you can use the bottom of a small bowl, a wooden spoon or the back of a serving spoon instead. The goal is to help the mint release its oils for added flavor.