Iced Pineapple Tea Food

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 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.

PINEAPPLE TEA RECIPE

Steps:

• Gather the ingredients.
• Put your chopping board onto a clean baking tray to catch any juices that might run off. Set your pineapple on the board. Lay it on its side and cut off the base and the top. Reserve them.
• Set the pineapple to sit on the base. Slice off the peel in strips from top to bottom till you've peeled it all. You can be generous with the flesh you remove so you cut off the eyes as well. Reserve the peels.
• Cut up the fruit, slicing flesh off opposite ends, then repeat with the other sides. Reserve the core.
• Put the top, base, peels, and core into a large pot.
• Add the brown sugar, vanilla extract, cinnamon stick, cloves, and 8 cups of the water.
• In a blender, combine the ginger with 1 cup of the water. Blend on medium until thick and the fibers are broken down, about 30 to 45 seconds. Add the mix into the pot of pineapple peels and rinse out with the remaining 1 cup of water.
• Bring to the boil on medium-high heat, about 12 to 15 minutes.
• Turn down and let simmer for 35 to 40 minutes, tasting at the halfway mark. At that time, press down gently on the skins to break up the flesh and release additional pineapple flavor .
• Turn off the heat and let the juice cool down.
• Once cool, pass through a fine sieve/strainer and discard the solids. You could also pass through a cheesecloth/nut milk bag.
• Decant into bottles and refrigerate. You will see some sediments settle at the bottom.
• When ready to drink, heat up gently or pour on ice.

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.

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!

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 GREEN TEA

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.

HAWAIIAN PINEAPPLE ICED TEA

Steps:

• Stir first 3 ingredients together, add splenda to taste if desired, and chill in the refrigerator until ready to serve.
• Garnish with lemon slices, diced pineapple chunks on skewers, and or diced kiwi.

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.

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.

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.

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.