To the tropics green tea. I absolutely love pineapples. They are second only to mangoes, to which depending on what I’m making it becomes a very close tie.
Over ice or in a pretty tea cup , this refreshing goodness literally centers you. The sooth with each sip #cleansingspirit. You sure will be minding your business while enjoying a glass or two. The whole pitcher even. You can never have enough tea on a hot summer day in Tennessee.
With a three year at home tea time is special. Oh and for the record three yea olds are a species from an unknown planet. Just wanted to throw that out there before we come back to the tea. Its so easy to fine my ” inner child”
Just a tart sweet from the pineapples. This tea involves plenty of whole ingredients including the skin so its best to use fresh and organic produce.
Most will go with mint but my small herb garden is proliferating this year with lots of Mexican tarragon. It’s been finding its way into many recipes and this tea is not an exception. With lemon, ginger and pineapple you’d think the subtle flavor of the herb will be lost. On the contrary, that hint of tarragon added a lot of depth to the whole experience. You best believe there will be more herbs in the many summer ice tea recipes coming down the lane.
Surely this will encourage you to advance your tea time. As the summer draws to an end we’re looking forward to a cheerful fall. Cooler weather. more outdoor meals and picnics. More outdoor tea time and play. More positive vibes. We all know the year has been exceptionally long. Cheers to drinking more tea and taking care of our mental health.
To the tropics green tea
To the T ropics Green Tea
Ingredients
- 1 medium pineapple
- 1 large lemon (peel and half)
- a thump chunk of fresh ginger
- 2 sprigs of mexican tarragon
- 4 green tea bags (more for stronger tea)
- 6 quarts of water
Instructions
- Thoroughly was ingredient. Peel pineapple , giving the skin at least one firth inch of the flesh. Add in more of the fruit for a sweeter tea. Half the lemon and slice ginger into thin strips.
- Transfer to a medium to large sauce pot and add water. Bring to a gentle simmer and cook for 15 to 20 minutes. Remove from heat, add tarragon and tea bags. Let sit for another 3-5 minutes. Strain and serve warm or refrigerate and serve over ice. For more pineapple and ginger flavor, remove lemon / tea bags and let tea sit until desired flavor is achieved.
- Enjoy
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