pineapple mango iced green tea
A cold bev is sounding mighty fine-apple this weekend.
Ingredients
- 1 medium pineapple, cubed (about 3 cups)
- 2 medium mangoes, sliced (about 2 cups)
- 6 green tea bags
- 1/2-3/4 cup sugar (use to taste)
- 8 cups water
- 1 lemon, sliced, for garnish
- pineapple wedges and fresh basil or mint, for garnish
Instructions
- Bring 4 cups of water to a boil. Drop in the tea bags and steep for 8 minutes. Discard the bags, then stir in 1/2 cup of sugar. You may add more if the tea doesn't seem sweet enough for you.
- Add the pineapple and mango chunks to a food processor or high speed blender. Puree until smooth.
- Pour the puree into a large pitcher along with the tea, lemon slices, and 4 cups of cold water. If desired, strain the liquid through a fine mesh sieve (before adding the lemon) to remove the fruit refuse. I find it easiest to strain in small batches into a measuring cup or another vessel with a pouring spout. You can also strain the fruit puree straight from the blender or food processor, but I find this takes more time.
- Chill the tea pitcher for at least an hour. Or, skip the pre-chill and serve over lots of ice with mint, basil, and pineapple wedges, as desired.