Victoria’s Read

Pineapple Iced Tea

INGREDIENTS
1 quart water
7 tea bags
1 cup unsweetened pineapple juice
1/3 cup lemon juice
2 tablespoons sugar

DIRECTIONS
In a saucepan, bring water to a boil. Remove from the heat. Add tea bags; cover and steep for 3-5 minutes.
Discard tea bags. Stir in the pineapple juice, lemon juice and sugar until sugar is dissolved. Refrigerate overnight for the flavors to blend. Serve over ice.

Rhubarb Iced Tea

INGREDIENTS
10 stalks fresh rhubarb, chopped
2 cups white sugar, or to taste
1 quart water
 
1 quart water
8 black tea bags
1 tablespoon honey
1 cup white sugar

DIRECTIONS
Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight. Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

Ginger Iced Tea

INGREDIENTS
1 cup iced tea mix with lemon and sugar
4 cups water
2 liters ginger ale, chilled
ice cubes

DIRECTIONS
In a pitcher, combine the iced tea mix and water; refrigerate until chilled. Just before serving, add ginger ale. Serve over ice

allrecipes.com