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Fruit Tea Punch and Fruity Bubble Tea

Cup of fruit tea punch

This Fruit Tea Punch and Fruity Bubble Tea can be made and kept in a covered pitcher in the refrigerator for a refreshing drink throughout the day, or you can double the recipes for company. Enjoy!


1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup  fresh fruit, crushed
1-1/2 cup  fresh, strong tea
1 pint  ginger ale


Mix all ingredients except ginger ale.

Just before serving add ginger ale and crushed ice.

If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

Jazz It Up

There is so much more you can do with tea to liven up your days and nights! A pretty chilled glass of tea filled with ice cubes can be jazzed up in several ways:

  • Freeze whole strawberries to add to your drink.
  • Freeze edible flowers in your ice cubes such as violets, borage or scented geraniums. (Remember, not all flowers are edible)
  • Add a sprig of fresh mint or lemon balm to your drink.
  • A thin slice or lemon, orange or lime can be added also.
  • Try something like Borage Candied Flowers as a to-go-with for your tea.

Nutrition Information

Recipe makes 8 cups.

Fruity Bubble Tea

Bubble tea, also called boba or pearl tea, is a lot of fun to make. You will need to find tapioca pearls. You can get Boba Tapioca Pearls on Amazon. The regular pearl tapioca will not work. Adding ice cubes causes some dilution so make this tea on the strong side. Change the drink by varying the fruit flavored tea and matching syrup.

Cup of fruity bubble tea


3 tablespoons pearl tapioca for bubble tea
Simple syrup as needed
3 rounded teaspoons fruit-flavored black tea
2 tablespoons fruit-flavored beverage syrup
1/2 cup whole milk
Ice cubes


To prepare the tapioca bubbles, bring 1-1/2 cups water to a boil over high heat in a small saucepan. Add the tapioca and reduce the heat to medium low. Simmer until the tapioca is barely tender, about 30 minutes. Remove from the heat, Cover and let stand for 30 minutes. Drain in a wire sieve and rinse under cold water. Transfer to a small bowl and add enough simple syrup to cover. Let cool, but use within 6 hours.

Bring 2 cups water to a boil over high heat. Add the tea to a teapot and add the hot water. Let stand 5 minutes. Pour the tea through a tea strainer into a heatproof pitcher. Let cool.

Fill a cocktail shaker with ice cubes. Add the cooled tea, beverage syrup, and milk. Place the lid on the shaker and cover. Shake well until the mixture is foamy. Add more simple or beverage syrup to taste. Divide the tapioca bubbles between two tall glasses. Pour the tea and ice cubes into the glasses. Serve chilled, with wide straws for slurping up the tapioca bubbles.

Recipe makes 2 servings Fruity Bubble Tea.

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