Hibiscus Tea Pineapple Poptails Luzianne Tea Recipes

Steps:

• Fill a stovetop kettle with water and bring to a boil. Remove from heat; add mint leaves, hibiscus petals, and lemon juice. Stir once or twice and cover. Steep for 3 to 5 minutes before serving either hot or iced.

Steps:

• Pour boiling water over hibiscus flowers or teabags.
• Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red.
• Strain into ice to speed up cooling.
• Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out!
• If you like, mix equal parts lemonade with the tea. Yum.

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:

• Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
• Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
• Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
• Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
• Cocktail can be mixed 6 hours ahead. Keep chilled.