As a child of the South, I grew up on iced tea. My grandmother, Myne, was famous for her Sun Tea — I remember visiting her house in White Stone, Virginia, where during the summers, there was always a glass jar full of tea bags and water, magically “brewing” on her front porch. Iced tea was a constant in my family. I recall pitchers of it being served with dinner. Not the usual sweet-tea that is such a Southern icon — just straightforward with a plate of cut lemons passed around the table. I was a purist, but Grandad would always add a packet of Sweet-n-Low.
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While I love a simple, refreshing glass or hot cuppa — brewed tea is even better when you’re in party mode.
When I’m hosting, especially when the guest list is multi-generational ranging from little 4-year olds on their mother’s hip to Aunties and Grandmas, I like to serve a signature punch.
Something tasty and non-alcoholic — a mocktail! This Pineapple Green Tea Punch is a refreshing sipper that adds a festive mood to special occasions .
Table of Contents
Ingredients for green tea punch
- Green Tea
- Fresh Lemon Juice
- Fresh Lime Juice
- Pineapple Juice
- Sparkling Apple Cider
- Club Soda
- Decorative Ice Ring
How to make pineapple angel punch
- Boil water and remove from the heat. Add the tea bags and set aside for the tea to steep.
- Make simple syrup by combining sugar and water. Heat over medium high heat, stirring occasionally until the sugar dissolves. Set aside to cool to room temperature.
- Squeeze the fresh lemon and lime juice.
- Combine the tea, simple syrup and lemon and lime juice in a large pitcher or container and refrigerate overnight. Also refrigerate the club soda, sparkling apple cider and pineapple juice.
- Assemble the punch just before serving by combining the tea mixture with pineapple juice, sparkling cider and club soda.
- Unmold the ice ring and float it in the center of the pineapple green tea punch.
It wouldn’t be punch without an ice ring. This one is made of fresh fruits and pineapple juice, frozen in a bundt or tube pan.
Ideas for the ice ring:
- Use fresh pineapple chunks, melon, cherries, blueberries or strawberries in the ice ring.
- You can use plain water or more brewed tea to freeze the fruit in if you want to keep the angel punch less sweet.
- Skip the fruit and freeze orange sherbet in the bundt pan. Spoon a little sherbet into each glass.
The best part about this punch is that you do most of the prep the day before and assemble it just before your guests arrive. It doesn’t get any easier than that! Bigelow Green Tea balances out the flavors in this punch. It’s sweet, but not cloying with a refreshing citrusy finish.
The vibrant colors will have everyone huddled around the punch bowl waiting to swipe a nugget of fruit as the ring melts. I usually keep an extra bottle of chilled club soda at the ready to add more bubbles when the punch is half done but also to cut the sweetness from the melting fruit juice ring.
More party drinks you’ll love:
- Layered B-52 Shots
- Milk Punch
- Summer Sangria
- Shaken Mango Margarita
- Peach Melba Sangria
- Cider Wine Hot Punch
- Red White and Blue Sangria
- Guava Limeade (non-alcoholic)
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Pineapple Green Tea Punch
- 6 tea bags Green Tea Bigelow
- 5 cups water divided
- 1 cup sugar
- ½ cup lemon juice from 2-3 lemons
- ½ cup lime juice from 2-3 limes
- 4 cups pineapple juice
- 4 cups club soda
- 4 cups apple cider sparkling
For The Ice Ring
- 2 cups pineapple juice
- 2 cups fresh fruit such as pineapple, maraschino cherries, grapes, kiwi, blueberries, raspberries etc., cut into bite sized pieces
- lemons thinly sliced
- limes thinly sliced
- club soda additional, as necessary
- tube pan or bundt pan
- punch bowl if you have a cake dish with a glass dome lid — it’s also a punch bow – turn the cake base upside down and place the dome upside down on on the base — voila – a punch bowl!
For the Punch
- Bring 4 cups of cold water to a boil and add the tea bags and set aside to steep.
- Add sugar and remaining 1 cup water to a saucepan and bring to a boil, stir until the sugar dissolves. Remove from the heat and let the simple syrup cool for about 10 minutes.
- Remove the tea bags from the tea (do not squeeze the tea bags).
- Combine the simple syrup, tea and lemon and lime juice. Cover and refrigerate several hours until chilled or overnight. Refrigerate the pineapple juice, club soda and sparkling apple cider.
For the Ice Ring
- In a tube pan or bundt pan, scatter the fruit evenly and pour the pineapple juice over to cover the fruit. Place the pan in the freezer and chill until solid, several hours or overnight.
- To serve, pour the tea mixture, pineapple juice, sparkling apple juice and club soda into the punch bowl. Run hot water over the bottom of the tube or bundt pan for a few seconds to loosen the ice ring — it should pop right out. Float the ice ring in the punch bowl. Scatter slices of lemons and limes over the punch. Serve.
- Makes 28 half cup servings.
For anyone preferring a spiked punch, add rum or sparkling wine to individual glasses.
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