Pineapple Iced Tea Recipes

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Transfer to a pitcher; cool slightly. Stir in fruit juices., Refrigerate, covered, overnight. Serve over ice. Garnish as desired.

Steps:

• Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight.
• Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving.
• When ready to serve, drop the pineapple ice cubes into the tea

Steps:

• In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar., Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.

Steps:

• Chop the skin and core left over from the small pineapple (as used in our pineapple passion bundt cake), plus 1 scraped vanilla pod and put in a pan. Add 600ml water or just enough to cover the fruit and vanilla. Bring to the boil, then cover and simmer for 30 mins, after which the pineapple will be soft and the liquid reduced. Remove from the heat, add 1 English Breakfast tea bag, then steep for 5 mins, or longer if you like. Strain, then sweeten with 1 tbsp golden syrup. Cool, then serve over ice. Will keep in the fridge for up to three days.

Steps:

• Place tea bags and bring to boil.
• Add 2 cups of boiling water.
• Add fresh mint leaves.
• After 10 minutes remove tea bags and mint leaves.
• Add sugar or sweetener.
• If you use fresh pineapple: Blend with the food processor the pineapple together with the iced water. If you prefer a clear drink, filter this juice. Add to the tea.
• If you use pineapple juice: Simply add pineapple juice and water to the tea.
• Add lemon juice, stir well and refrigerate.
• Serve it cold.

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add tea bags; cover and steep for 3-5 minutes. Discard tea bags.
• Stir in the pineapple juice, lemon juice and sugar until sugar is dissolved.
• Refrigerate overnight for the flavors to blend.
• Serve over ice.

Steps:

• Combine the pineapple skin and core, allspice berries, star anise, cinnamon and 6 cups water in a 4-quart saucepan. Bring the mixture to a boil, lower the heat and simmer for 1 hour. Remove from the heat and add the tea bags; let the tea bags steep for at least 20 minutes and up to 6 hours. Strain the pineapple tea and cool completely. Serve over ice with pineapple wedges.

Steps:

• Place 4 fresh mint leaves in a shaker glass. Add ice and equal parts iced green tea, and pineapple juice, approximately 3 ounces each. Shake well to bruise the mint leaves and strain into an ice filled wineglass. Garnish with fresh mint sprig, and orange wheel.

Steps:

• Put water, tea bags and mint in a large pot and bring to a boil.
• Turn heat to low and simmer for 20 minutes.
• Strain and dicard tea bags and mint. Reserve liquid.
• Comine pineapple juice, sugar or honey, vanilla and reserved tea liquid.
• Serve over ice.

Steps:

• Freeze pineapple juice in ice cube trays if making iced tea.
• Bring 1 quart bottled water just to a boil and pour over the sage leaves.
• Stir in honey and lemon or lime juice to taste.
• Steep for 20 minutes.
• Bring to a boil and then strain into tea cups.
• If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes.
• Garnish with pineapple sage leaves and or flowers.

Steps:

• Pour boiling water over hibiscus flowers or teabags.
• Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red.
• Strain into ice to speed up cooling.
• Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out!
• If you like, mix equal parts lemonade with the tea. Yum.