Iced Pineapple Tea Recipes

SPICED PINEAPPLE ICED TEA

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.

PINEAPPLE ICED TEA

Steps:

• In a pot/saucepan, bring the water to a boil.
• Pour the sugar in the water, and stir until dissolved.
• Remove from the heat and add the tea bags. Leave them to steep for about 8-10 minutes.
• Stir in the pineapple juice.
• Place into a pitcher, and allow to cool slightly at room temperature before refrigerating.
• When serving, add ice and enjoy!

LEMONY PINEAPPLE ICED 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.

PINEAPPLE ICED TEA

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.

PINEAPPLE SAGE TEA - HOT OR ICED

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.

HAWAIIAN PINEAPPLE ICED TEA

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.

GOLDEN PINEAPPLE & VANILLA ICED TEA

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.