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Tropical Punch Tea


A delightful cool beverage

Rate this recipe 4/5 (14 Votes)


  • 1 can of Lipton Sweetened Lemon Instant Tea Mix (20 quarts size)
  • 1- 12 oz. can of Mexican Mango Juice
  • 1- 12 oz.can of Mexican Nectar Juice
  • 1- 8 oz. can of Pineapple Juice


Servings 5
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly


Step 1

Mix 1/2 gallon of warm water and tea mix. (This helps the powdered mix dissolve faster).

Step 2

Stir in juices.

Step 3

Add remaining 2.5 gallons of water

Step 4

Chill and serve.

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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Tropical Punch Tea SWISS STEAK