Pineapple Lemon Mint Tea Recipes

PINEAPPLE ICED TEA

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.

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.

MINT AND LEMON TEA

Steps:

• Bring water to a boil in a saucepan. Meanwhile, peel the lemon, leaving the bitter white pith on the lemon and only removing the yellow peel.
• Add the lemon peel and mint leaves to the boiling water, stir once and boil for 1 minute. Strain tea into teacups and serve hot, passing sugar if desired.

PINEAPPLE-LEMON-MINT TEA

Steps:

• In a saucepan, bring 2 cups of water to a boil.
• Put the tea bags, lemon slices, and mint leaves into the saucepan; cover, take pan off the stove burner and let steep for 20 minutes.
• In a 2-quart pitcher, add the pineapple juice concentrate, 3 cups water, sugar, vanilla extract, and almond extract.
• Strain the tea using a fine mesh strainer.
• Add the strained tea to the pineapple liquid.
• Stir until sugar is dissolved.
• Let tea cool to room temperature, then chill and serve on ice.

PINEAPPLE MINT ICED TEA

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.