Exact quantities, then the method.
This is a big, easy bowl of a drink for when people are round and you want something that mostly looks after itself. Brew the peach and mango tea strong, cool it right down, then build it over plenty of ice with sparkling apple juice, fresh lemon and a good top of soda for fizz.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peach and Mango Iced Tea Punch recipe. Canonical: https://teas.co.uk/recipes/cocktails/peach-and-mango-iced-tea-punch/
The diced peach and mango are not just for show; they keep bobbing up as people ladle it out and stop the punch tasting thin once the ice starts to melt. Makes about a litre, enough for four decent glasses.
You'll need
- 4 tea bags of Lipton Black Tea with Peach and Mango from Greece
- 400ml freshly drawn water at 100C, just off the boil
- 300ml cold sparkling apple juice
- 100ml fresh lemon juice
- 200ml cold soda water
- 100g fresh diced peach and mango (50g each)
- 1 1L glass punch bowl, chilled
- Enough cubed ice to half-pack the bowl (about 500g)
- 1 small jug for steeping, 1 saucer for covering, 1 punch ladle
- 4 250ml short tumblers
Method
- Brew the four tea bags in 400ml of just-boiled water for four minutes, covered, then take them out.
- Stand the jug in cold water for five minutes to cool the tea right down.
- Half-fill a chilled punch bowl with ice and pour the cold tea over it.
- Stir in the sparkling apple juice and the lemon juice.
- Scatter in the diced peach and mango.
- Top with soda water just before serving so it keeps its fizz.
- Ladle into glasses, spooning a little fruit into each one.
- Tip: freeze some of the brewed tea as ice cubes so the punch never waters down.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lipton Black Tea with Peach and Mango from Greece, 20 Tea Bags 34g
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