Best 15 Fruit Tea Recipes

FRUIT TEA

Steps:

• Boil water, pour over tea bags, and steep for 5 minutes.
• Add other ingredients plus enough water to make 1 gallon.
• Stir and serve.

BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES

Steps:

• Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
• Rub the butter into the flour until it resembles breadcrumbs.
• Add the remaining dry ingredients and mix well.
• Add the cream and mix to a stiff paste - a firm dough.
• Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
• Arrange them on the greased baking tray and glaze them generously with the beaten egg.
• Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
• Bake for 15 to 20 minutes, or until they have risen and are golden brown.
• Allow to cool on a wire cooling rack.
• Store them in an airtight tin for up to 4 days.

BOURBON FRUIT TEA PUNCH

Steps:

• Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.

HOT SPICED ORANGE AND FRUIT TEA

Steps:

• Pour 2 quart boiling water over the 8 teabags.
• Brew 5 minutes, remove tea bags, set aside.
• While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
• Add remaining ingredients.
• Bring backto boil and simmer 20 minutes.
• Remove cloves and cinnamon.
• Serve hot.
• Allow each person to sweeten as they choose.

ICED PASSION-FRUIT GREEN TEA

Steps:

• Place tea bags in a large heatproof bowl. Pour in 24 ounces just-short-of-boiling water; steep 5 minutes. Remove tea bags; let cool completely. Stir in fruit juice. Refrigerate until cold, at least 2 hours. Serve over ice with red currants.

FRUIT TEA GINGER ALE PUNCH

Steps:

• In a punch bowl or large container make a syrup of the sugar and tea.
• Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
• Freeze this punch base.
• Defrost and stir in ginger ale to make mixture"slushy".
• Serve in a large punch bowl.

FRUIT TEA PUNCH

Steps:

• 1. Steep tea bags in boiling water for ten minutes
• 2. In a large stock pot mix frozen juices with pineapple juice
• 3. When tea is finished steeping add to juices and stir in ice to cool
• 4. Stir in ice and refrigerate till serving time
• 5. At serving time run cold water in your punch bowl to be sure it is cold. Dump out water and add a little ice then pour in punch bowl.
• 6. Add one can of ginger ale and more ice if needed.
• 7. Garnish with fruit slices.
• 8. TO MAKE PARTY SLUSH: MIX 2 QUARTS OF PUNCH WITH ALCOHOLIC BEVERAGES AND FREEZE FOR AT LEAST 24 HOURS. AFTER 24 HOURS SCOOP INTO COCKTAIL GLASSES AND ADD ANY TYPE OF CARBONATED SOFT DRINK

GREEN TEA FRUIT SMOOTHIE

Steps:

• Prepare tea by steeping green tea bags in water for 5 minutes. Squeeze out bags and discard.
• Combine tea and remaining ingredients in blender and blend until smooth.

SPICED FRUIT TEA

Steps:

• Pour boiling water into a very large bowl. Add the tea bags.
• Let steep for 5 minutes.
• Remove and discard tea bags Stir in sugar and cinnamon until sugar is dissolved.
• Stir in pineapple juice, cranberry juice, and lime juice.
• Remove 3 cups of the mixture.
• Cover and chill the remaining mixture for at least 4 hours or up to 3 days.
• Pour the 3 cups tea mixture into two clean ice cube trays, adding kumquat slices, if desired.
• Cover and freeze until firm.
• To serve, divide prepared ice cubes among glasses.
• Add chilled tea mixture.
• If desired, garnish with fruit and/or mint. Makes: 8 to 10 (about 8-ounce) servings.

PASSION-FRUIT ICED TEA

Steps:

• Put tea bags in a heat-proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea, covered, 3 minutes and discard tea bags. Chill tea, covered, until cold. Stir in remaining ingredients, stirring until combined well.

SPICED CHRISTMAS FRUIT TEA

Steps:

• 1. THE PERFECT CUP OF TEA:
• 2. To fully appreciate this tea, it's worth taking the time to make it properly...Use a warmed teapot and add 1 tsp of tea per person....Add freshly drawn, boiled water and infuse for 4-5 minutes.
• 3. It is best served on it's own or sweetened with raw sugar, honey, whipped cream...Garnish with cinnamon stick, candy cane stick, and sprinkle cinnamon or nutmeg on the whipped cream...
• 4. This is an English Tea est. 1886 (Loose Tea)

TENNESSEE FRUIT TEA

Steps:

• Mix all ingredients and taste. Add more fruit juice if needed or add water to dilute. Chill and serve.

FRUIT BLAST SAGE ICED TEA

Steps:

• Place water, rhubarb and cherries in a saucepan and bring to a boil.
• Cover pan, reduce heat, and simer 30 minutes.
• Strain mixture through a sieve, pressing fruit (fruit should be cooked to a pulp).
• Discard pressed fruit pulp.
• Return strained mixture to the saucepan and heat until it just starts to boil.
• Add tea bags, fresh sage, and balsamic vinegar.
• Allow to steep away from heat, covered, for 6-8 minutes.
• Strain mixture, removing sage and tea bags.
• When slightly cool, place 5 cups cold water ito a pitcher and add tea.
• Stir in 1/2 cup honey (more or less, to taste), until honey dissolves.
• Serve tea on ice, garnished with a lemon slice, if desired.

ICED ROOIBOS AND FOREST FRUIT TEA

Steps:

• Place the teabags in a teapot or pitcher and cover with the boiling water.
• Brew the tea for 2 minutes then remove the teabags.
• Dissolve the sugar and honey in the hot tea.
• Add the cold water, ice and lemon juice to taste.
• Serve in a pitcher with the lemon and orange slices.

ICED TEA SANGRIA WITH FRESH FRUIT

Steps:

• Bring water to boil in medium saucepan. Remove from heat. Add tea bags; steep 3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix fruit in bowl. Divide among four 16-ounce glasses. Pour 1/4 cup wine, then 1 cup tea into each glass. Fill glasses with ice cubes and serve.