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Strawberry-Mint Tea Sparkling Punch

Scott Phillips

Yield: Yields about 3-1/2 quarts, roughly twenty 5-ounce punch-cup servings or 12-cocktail-size servings.

The beauty of serving this punch by the glass is that you can make a special concoction for each guest. Children will enjoy this tea with lemon-lime soda, and adults might like a splash of Champagne or an American sparkling wine.

Find this and other sparkling berverages in our Drinks and Entertaining Guide.


  • 2 pints fresh strawberries (about 1 lb.), cleaned, hulled, and halve
  • 2 Tbs. plus 1/2 cup granulated sugar
  • 2 Tbs. fresh lemon-juice
  • 1/8 tsp. (or a good pinch) kosher salt
  • 2-1/4 cups water
  • 6 regular-size mint tea bags (real tea with mint, not herbal tea), about 1/2 oz. total
  • 6 cups cold water
  • 1 liter (33.8 ounces) sparkling water, chilled
  • Mint sprigs for garnish (optional)
  • Whole fresh strawberries for garnish (optional)


  • Put the strawberries, 2 Tbs. of the sugar, the lemon juice, and the salt in a food processor or blender. Process until it’s a smooth purée, pour it into a container, and refrigerate until needed.
  • In a small saucepan, bring the 2-1/4 cups water to a gentle boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
  • Pour the remaining 1/2 cup sugar into a 3-quart heatproof container (like a large Pyrex liquid measure). Remove the tea bags when they’re finished steeping (don’t squeeze them) and pour the tea over the sugar, stirring to dissolve the sugar. Add the 6 cups cold water and stir again. Chill until cold.
  • To serve, combine the strawberry purée with the mint tea and stir well to mix completely.
  • If serving in a punch bowl, put the strawberry-mint tea in the punch bowl and slowly add the sparkling water. For individual servings, fill 10-ounce stemmed glasses (wineglasses work great) two-thirds of the way with the tea and top off with the sparkling water. Garnish with mint sprigs and a strawberry, if you like.


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