Sunday, February 1, 2009

Summer iced tea

Ingredients (serves 12)
* 4 Lipton Lychee, Lime and Passionfruit Herbal Infusion tea bags
* 24 mint leaves, torn
* 4 cups boiling water
* 4 cups canned pineapple juice, chilled
* 4 passionfruit, halved
* 6 lychees, peeled, deseeded, chopped
* 3 cups ice cubes
* 2 cups ginger beer, chilled

1. Place tea bags and half the mint in a large, heatproof jug. Add boiling water. Jiggle tea bags for 1 minute. Discard. Refrigerate tea until cold.
2. Divide chilled tea, pineapple juice, passionfruit pulp, lychee and remaining mint between 2 large carafes. Stir until passionfruit seeds separate and tea is well combined. Chill until ready to serve.
3. Half-fill each glass with tea. Add ice cubes and top with ginger beer. Serve iced tea immediately.

Super Food Ideas - Page 59
Recipe by Annette Forrest


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