I’ve been on a homemade drinks kick lately, mostly since I’ve been trying to avoid soda and artificially flavored fruit and tea drinks. While I’ve been forbidden to drink premixed iced tea because it’s mostly sugar and empty calories, brewed iced tea is a-okay. So, yeah. Tea bags and loose leaf tea? Check. Fruit juices for fruity infusions? Check. Lots of ice for instant gratification? Double check!
This week’s iced tea preparation is Pineapple Iced Tea. You’d think the sourness of unsweetened pineapple juice would give it an acidic taste, but the black tea I used mellowed it down, giving it a stronger, bolder flavor. To balance it out, I threw in some orange juice and sugar to taste. End result? Refreshing tropical goodness in a glass.
Pineapple Iced Tea v. 15 November 2012
Makes a little over 2 liters.
- 2 liters filtered water
- 4 black tea bags (I used generic “brisk” tea)
- 1 cup unsweetened 100% pineapple juice
- juice from 2 oranges
- sugar to taste
- lots of ice
- In a 2-liter pot, bring to boil 1 liter of water. Remove from heat.
- Add the tea bags. Steep for 5 minutes. Remove tea bags.
- Add 1 liter of filtered, chilled or room temperature water.
- Stir in your pineapple juice and the juice from the oranges. For a stronger orange flavor, you can throw in the clean rind and leftover pulp of the oranges too. Just be sure to fish them out before serving.
- Add enough sugar to suit your personal tastes. Less is more, but remember, it can get watered down when you serve it on ice.
- Stick it in a sealed jug and keep it in the fridge for an instant pick me up, or serve it immediately over ice.
- Put on some island music and enjoy.
If you prefer using loose leaf over tea bags, just use the required amount of tea leaves to make 4 strong cups. And be sure to filter the tea leaves out after it steeps to prevent your tea from becoming bitter.