1 quart boiling water
1/2 cup instant tea powder
1 cup sugar
2 to 4 Tbsp slightly crushed fresh mint leaves
2 quarts cold water
1 can ( 6 oz ) frozen lemonade concentrate, thawed, undiluted icecubes
In a 4 quart nonmetallic container, combine boiling water, tea, sugar
and mint leaves; let stand 15 mins. Strain if desired. Stir in cold
water and lemonade concentrate; mix well. Serve over ice.Makes 12 ( 1
cup ) servings
1 quart strong, brewed tea
3 cups apricot nectar
2 cups orange juice
1/2 cup lemon juice
1/2 cup sugar
1 bottle ( 1 liter ) ginger ale, chilled ice cubes
In a pitcher or other container, combine hot tea, apricot nectar, orange
juice, lemon juice and sugar; mix well. Let cool. Refrigerate until
chilled. At serving time, pour chilled tea mixture into a large punch
bowl. Slowly add ginger ale. Add ice cubes, as needed, to keep punch
Makes about 30 ( 1/2 cup ) servings
1 cup brewed coffee, chilled
1 1/2 whole or low fat milk
1 cup vanilla icecream
3 Tbsp fudge sauce
3 Tbsp peanut butter
unsweetened cocoa powder, for garnish
In container of electric blender, combine cold coffee, milk, icecream,
fudge sauce and peanut butter. Blend about 1 min, or until smooth. Pour
into tall glasses. Sprinkle cocoa on top.
NOTE: To make this drink into a banana split like coffee treat, add a
sliced banana to the coffee mixture and blend until smooth.
Makes about 4 ( 1 cup ) servings
6 tea bags
6 cups boiling water
1 1/2 cups orange juice
1 1/2 cups pineapple juice
1/4 cup sugar
1/4 cup brown sugar
2 Tbsp honey
1 Tbsp whole allspice
1 Tbsp whole cloves
2 sticks cinnamon
2 vanilla beans
orange slices for garnish
In a large container, steep tea bags in boiling water 5 mins. Remove and

discard tea bags. Add orange juice, pineapple juice, sugar, brown sugar,
honey, allspice, cloves, cinnamon sticks and vanilla beans and mix well.
Pour into a slow cooker; heat on warm setting 2 to 3 hrs. Serve hot,
garnish with orange slices.
Makes about 10 ( 1 cup ) servings
9 cups water
9 fresh mint leaves
3 cups sugar
4 cups strong brewed tea
2 cups orange juice
2 cups lemon juice
2 cups cherry juice blend or apple cherry juice
2 cups pineapple juice
In a large saucepan, combine water and mint leaves. Simmer 5 mins;
strain out mint leaves. Add sugar to mint flavored water. Bring to a
boil; boil 5 mins. Let syrup cool. In a large container, combine sugar
syrup, tea, orange juice, lemon juice, cherry juice blend and pineapple
juice. Mix well. Let mixture stand at room temp 1 hr. Refrigerate until
ready to serve. Makes 22 ( 1 cup ) servings