Pineapple Tea
- 1/4 c. unsweetened instant tea
- 2 c. sugar
- 4 c. boiling water
- 8 c. unsweetened pineapple juice
- 3 c. water
- 1 c. lemon juice
- maraschino cherries
- pineapple chunks
- Combine tea and sugar.
- Add boiling water to dissolve.
- Add pineapple juice, water and lemon juice; chill tea.
- Pour 1/4-inch water into each section of 2 ice cube trays; freeze until firm. Place a cherry in the center of each cube in 1 tray; repeat with pineaple chunks in other tray.
- Pour 1/4-inch water over fruit. Freeze until firm.
- Fill sections with additional water and freeze until firm (freezing in stages prevents fruit from floating to top of cube).
- Serve tea over fruited cubes; garnish with mint sprigs, if desired.
- Yields 17 cups.
unsweetened instant tea, sugar, boiling water, pineapple juice, water, lemon juice, maraschino cherries, pineapple
Taken from www.cookbooks.com/Recipe-Details.aspx?id=865087 (may not work)