Pineapple Sweet Tea
Dig into this quick and easy drink recipe by Trisha Yearwood from Trisha's Southern Kitchen.
- 8 hours 10 minutes
- 8 servings
As seen on Trisha's Southern Kitchen
- One 20-ounce can Pineapple chunks
- 4 family-size tea bags
- 2 cups boiling water
- ½ cup Sugar
- Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight
- Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving
- When ready to serve, drop the pineapple ice cubes into the tea
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