National Iced Tea Month Continues

Iced Mint Tea with Pineapple

In celebration of National Iced Tea Month I'll be bringing you a new recipe each week. This week it's all about the vibrant flavors of pineapple and mint. Instead of just using one tea I've also added green tea ice cubes to slowly melt into the tea to avoid diluting the refreshing flavors. 

















Iced Mint Tea with Pineapple

8 oz brewed mint tea (I used Egyptian Mint from Zhena’s Gypsy tea)
¼ cup canned pineapple with juice
*3-4 green tea ice cubes
*Stevia leaves (optional)
1-2 springs of mint for garnish

Instructions:

• Brew tea for 3-4 minutes and remove tea bags. Place tea in fridge to cool down
• Once tea is cooled add 1/2 to a blender with the stevia, pineapple and some of the juice and blend until liquefied
• Add to a tall glass, top with remaining mint tea and add ice cubes. Garnish with mint leaves.

*Notes
Brew enough green tea to make a few ice cubes. Place tea in ice cube tray and allow to set.

If you want your tea sweeter I like to use fresh ground stevia leaves. I purchased mine from Finger Lakes Tea Company. They are dried leaves of the stevia plant that I crumble directly into the blender for some added natural sweetness. Go easy on the leaves they are much sweeter then typical sugar.

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