Cranberry Pineapple Iced Tea Recipes

Steps:

• Prepare tea by letting tea bag steep in boiling water.
• Miix prepared tea with pineapple and cranberry juices.
• Add optional sugar or splenda, if using.
• Pour over ice cubes and enjoy!

Steps:

• In a large saucepan, bring water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Transfer to a pitcher; cool slightly. Stir in fruit juices., Refrigerate, covered, overnight. Serve over ice. Garnish as desired.

Steps:

• 1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool. Sliced citrus for decoration. Not bad if you put a little rum in it but keep it away from the kids !!

Steps:

• Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
• Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

Steps:

• In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.

Steps:

• Bring the water to a boil in a large pot, and remove from the heat. Immediately whisk in the sugar and lime juice until sugar is dissolved.
• Add the tea bags and cranberry juice. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
• Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.
• Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lime slices.

Steps:

• Place tea bags and bring to boil.
• Add 2 cups of boiling water.
• Add fresh mint leaves.
• After 10 minutes remove tea bags and mint leaves.
• Add sugar or sweetener.
• If you use fresh pineapple: Blend with the food processor the pineapple together with the iced water. If you prefer a clear drink, filter this juice. Add to the tea.
• If you use pineapple juice: Simply add pineapple juice and water to the tea.
• Add lemon juice, stir well and refrigerate.
• Serve it cold.

Steps:

• Bring first 6 ingredients to a boil in a large Dutch oven;reduce heat and simmer 10 minutes.
• Remove from heat and add tea bags; cover and steep 5 minutes.
• Using a slotted spoon, remove and discard teabags, cinnamon, and cloves; stir in orange juice.
• Chill tea; serve over ice with lemon wedges.

Steps:

• Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
• Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

Steps:

• In a large pot, combine water and cranberries.
• Bring to a boil, reduce heat, and simmer for 30 minutes.
• Next add the sugar, orange juice, lemon juice, cloves, allspice berries and cinnamon sticks.
• Cover and steep for 1 hour.
• Strain the mixture, pour into a large pitcher and allow to cool to room temperature on counter.
• Once cooled place in refrigerator, until chilled.
• When ready, add the pineapple juice, ginger ale, lemon and orange slices to the cranberry mixture in the pitcher and serve in tall glasses with lots of ice.

Steps:

• For any of the flavors, boil the water in a large saucepan.
• When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
• After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
• The tea should still warm, so the sugar or sweetener will dissolve easily.
• Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
• Chill.