Golden Pineapple Vanilla Iced 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.

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.

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 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.

HAWAIIAN ICED TEA

Steps:

• Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea, 2 to 4 minutes. Remove the tea bags and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours.
• Pour the tea over ice, garnish with pineapple spears, and serve.