Iced Lemon Pineapple Green Tea Recipes

THE BEST LEMON ICED TEA

Steps:

• Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
• Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. 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.

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 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!

PINEAPPLE PEEL TEA

Steps:

• It's essential to clean the pineapple skin thoroughly. You can do this by scrubbing the pineapple thoroughly with a vegetable brush. I like to do a vinegar soak - which helps to remove bacteria and pesticides from the skin.Fill a large pot with enough water to submerge the pineapple body and add 1-2 tbsp of vinegar - this shouldn't affect the pineapple's flavor.Allow it to soak for between 20-30 minutes, then rinse well with clean water.
• Pat the rinsed pineapple dry and then remove the peel with a sharp paring knife. You can also use the pineapple core.The pineapple flesh can be eaten as a snack or stored in the fridge/freezer to make smoothies.
• Prepare the ginger and turmeric roots by washing and peeling them and then grating them using a garlic grating dish or a fine grater. Do this step with gloves on as the turmeric WILL stain your skin.You can alternatively slice them and slightly 'bruise' the pieces by bashing with the knife handle's hilt, but I find that the flavors infuse much better when grated.
• Juice the lemon and oranges.
• Add all of the ingredients (except the honey) into a large pot with water and heat over medium heat. Bring to a boil and then allow to simmer for an hour - the longer it simmers, the more flavorful it will become.
• Allow the tea to cool down slightly before you sieve it and transfer it to bottles.Optionally, forego the sieve and remove the large pieces of pineapple skin and the rosemary. However, you will then have some remaining pulp in the drink.
• You can add a little sweetener now (I used honey), or just before serving it, or omit this entirely.The pineapple tea is then ready to drink immediately or store for later.
• You can enjoy the pineapple tea warm or cold. It can be enjoyed alone or added to other drinks, including lemonade and cocktails in place of pineapple juice.
• Fridge: Store the leftover pineapple skin tea in airtight glass containers (so they don't stain) in the refrigerator for up to 10 days.Freeze: The pineapple tea can also be frozen into ice-cubes to add to drinks or thaw and consume for between 1-2 months.

ICED LEMON PINEAPPLE GREEN TEA

Steps:

• Juice 4 lemons and strain.
• Slice remaining 2 lemons.
• Stir lemon juice and pineapple juice into tea.
• Crush 6 mint springs and stir into tea.
• Stir in sugar, stirring until sugar dissolves.
• Add lemon slices to tea.
• Put ice in a large pitcher and pour tea mixture over ice.
• Pour over ice in glasses, garnishing with mint and pineapple slices, if desired.

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.