Pineapple Orange Spiced Tea Recipes

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.

HOT SPICED TEA

Steps:

• Bring 4 cups water to a boil over high in a large pot. Remove from heat; add tea bags. Cover pot; let tea steep according to package directions. Remove and discard tea bags.
• Stir sugar, cloves, cinnamon sticks, and 8 cups additional water into tea in pot. Bring mixture to a boil over high. Reduce heat to medium. Simmer, stirring occasionally, until sugar dissolves and mixture is fragrant, about 5 minutes. Remove spices using a small handheld fine mesh strainer, and discard.
• Stir pineapple juice, orange juice, and lemon juice into tea mixture in pot. Remove from heat. Serve immediately or chilled. Store, covered, in refrigerator up to 1 week.

GRANDMA'S RUSSIAN TEA

Steps:

• Steep tea bags in boiling water until the tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
• Combine 1 1/2 quarts water, cloves, and cinnamon together in a large pot; bring to a boil. Stir brewed tea, pineapple juice, sugar, orange juice concentrate, lemonade concentrate, and allspice into the boiling water to dissolve the sugar. Serve immediately or reduce heat to low and keep at a simmer until ready to serve.

HOT SPICED TEA FOR THE HOLIDAYS

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

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.

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 ORANGE RUSSIAN TEA

Steps:

• In a large pot bring 6 cups water and 1 cup sugar to boiling. Add 4 regular size tea bags (or 2 family size; regular or decaf) and boil for 5 minutes.
• Remove tea bags and reduce heat to low. Add 1 large can orange juice concentrate, stirring lightly to help it melt. Once orange juice is incorporated, add 1 can unsweetened pineapple juice, 6-7 sticks of cinnamon, and 1 tablespoon whole cloves. Slowly pour in 1 liter of ginger ale and heat to serve (I return heat to medium while stirring occasionally, 5-10 minutes). Remove cloves and cinnamon sticks with a small slotted spoon or sieve. Serve.