TEA PUNCH
Serving: 12 People
Ingredients:
1/2 pint Green tea
6 oz. Sugar
12 pint Orange Squash
4 tbsps. Lemon Juice
2 Small bottles singer ale
1 Large Bottle Lemonade
1 orange, slice

Preparations:
Put the hot tea in a bowl, add the sugar and stir until dissolved. Add the orange squash and lemon juice and strain Chill. Just before serving mix the ginger ale, lemonade and orange slices.

TEA ICE CREAM
Makes: 2lbs. of tea Ice Cream
Ingredients:
2 oz Tea (any Flavour)
1 lb Refined Sugar
1 oz Arrowroot or cornflour
2 lbs Fresh Milk
10 oz Water

Preparations:
Heat water and remove quickly from fire when boiling. Rinse out the teapot with hot water and put in tea leaves. Pour boiling water into teapot. Infuse for 8 to 10 minutes. Strain off infusion and keep aside.
Boil milk. Next, blend sugar with arrowroot (or cornflour) thoroughly and add lo boiled milk. Let mixture simmer for about 10 minutes stirring continuously to avoid lumps. Remove from fire, add tea infusion, stir and freeze.

STRAWBERRY ICED TEA COOLER
Ingredients:
2 Quarts Strawberry Iced Tea
6 Oz frozen Strawberry concentrate, partially thawed and undiluted
1 Cup Orange Juice
Cup Sugar

Preparations:
Pour 2 quarts of boiling water in a glass containing the tea leaves. Steep for 7 to 10 minutes. Strain the tea. Allow the tea to cool.
In a larger pitche, combine the strawberry and Orange Juice. Stir until both are well mixed. Then pour in the ice tea. Add sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in Iced filled Glasses.

PREMIER’S ICED CHAI
Ingredients:
16 oz Water
8 to 12 Ice Cubes
4 oz milk
2 oz Almond Syrup
2 oz Coconut Syrup
1 oz passion fruit syrup

Preparation:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.

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