Iced Tea is arguably summer’s signature drink. (Don’t worry, lemonade, we still love you like Beyoncé!)
Whether you’re hosting a party or just mixing up a refreshing batch to serve at home, iced tea lends itself to fun, seasonal variations. Trisha Yearwood whipped up one of our favorites. The host of Trisha’s Southern Kitchen added a tropical twist on a classic recipe by infusing ice cubes with chunks of pineapple.
Seems simple right? It is, but oh-so-delicious. And if pineapple isn’t your speed, feel free to swap in your favorite fruit.
Trisha Yearwood’s Pineapple Iced Tea
Makes: 11 cups
1 20-oz. can pineapple chunks
4 family-size tea bags (or 16 individual tea bags)
2 cups boiling water
½ cup sugar
9 cups cold water, divided
1. Drain the pineapple chunks, reserving the juice. Place 1 pineapple chunk in each compartment of 3 ice-cube trays, and fill the trays with water. Freeze until solid, at least 6 hours.
2. Place tea bags in a large heatproof measuring cup. Add 2 cups boiling water, and let the tea stand for 10 minutes.
3. Stir together reserved pineapple juice, sugar and 1 cup cold water in a large pitcher.
4. Discard tea bags. Pour hot tea into the pineapple juice mixture in pitcher; stir until the sugar is dissolved. Stir in remaining 8 cups cold water. Chill until ready to serve. Place pineapple ice cubes in glasses; fill with tea.
Active time: 15 minutes
Total time: 20 minutes, plus freezing