Pineapple Mango Iced Green Tea
A vibrant, tropical iced green tea made with real blended pineapple and mango, lightly sweetened and served over ice. This refreshing pitcher drink is perfect for summer entertaining and serves a crowd of eight.
Prep Time: 15 minutes
Ingredients
- 1 medium pineapple cubed (about 3 cups)
- 2 medium mangoes sliced (about 2 cups)
- 6 green tea bags
- 1/2 to 3/4 cup sugar to taste
- 8 cups water divided
- 1 lemon sliced, for garnish
- Pineapple wedges fresh mint, and fresh basil for garnish
Instructions
- Bring 4 cups of water to a boil. Remove from heat, add all six tea bags, and steep for 8 minutes. Discard the bags. Stir in 1/2 cup of sugar while the tea is still warm until fully dissolved. Taste and add more sugar if desired.
- Add the cubed pineapple and sliced mango to a high-speed blender or food processor. Blend until completely smooth.
- Pour the fruit puree into a large pitcher. Add the brewed sweetened tea and the remaining 4 cups of cold water. If desired, strain the mixture through a fine mesh sieve before adding the lemon slices, working in small batches for ease.
- Add the lemon slices to the pitcher and stir to combine. Refrigerate for at least 1 hour. Alternatively, serve immediately over plenty of ice and garnish with pineapple wedges, fresh mint, and basil.
Notes
Strain the drink for a smoother, cleaner texture or leave it unstrained for a thicker, fruit-forward consistency.
Always add sugar to the hot tea before it cools so it dissolves fully.
Use ripe fruit for the sweetest, most flavorful result.
Store in the refrigerator in a sealed pitcher for up to 3 days. Stir before serving as the fruit may settle.
To make it sparkling, replace some of the cold water with club soda just before serving.
For a cocktail version, add a shot of white rum or coconut rum per glass.
Always add sugar to the hot tea before it cools so it dissolves fully.
Use ripe fruit for the sweetest, most flavorful result.
Store in the refrigerator in a sealed pitcher for up to 3 days. Stir before serving as the fruit may settle.
To make it sparkling, replace some of the cold water with club soda just before serving.
For a cocktail version, add a shot of white rum or coconut rum per glass.