INGREDIENTS:
-
1 quart barely boiling hot water.
- 4 orange pekoe tea bags.
- 1 quart ice cold water.
- 1 (16 ounce) can pineapple juice.
- 1/2 cup simple syrup (optional).
- 1 fresh pineapple - peeled, cored, and cut into
spears.
DIRECTIONS:
-
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.
