Three cheers for warmer weather, sunshine, picnics, and grilling season! Although in our family, grilling season never really ends. Rain? Sleet? Snow? Just like your trusty postman, our grill has seen it all.
While this pineapple orange iced tea recipe is traditionally made by my mom to accompany Thanksgiving dinner, I think iced tea is a reminder of all of things sweet, sunshiney, and bright. And so I'm sharing this recipe today in honor of springtime and all the get-togethers it brings. Truly the perfect thirst quencher for graduation parties, wedding showers, birthday BBQs, or a Mother's Day brunch.
Boil up some water. Let the tea steep. Add the rest of the ingredients and enjoy. That's it! An easy peasy crowd-pleaser!
Pineapple Orange Iced Tea
Adapted from Welcome Back to Pleasant Hill (an old cookbook of my Mom's)
Makes 3 quarts
7 black tea bags
4 c. boiling water
4 c. cold water
3 cans (or 2 1/4 c.) pineapple juice
1 6oz frozen orange juice
3 lemons, juiced
3/4 c. sugar
1. Steep tea bags in boiling water for 10 minutes.
2. Remove bags and add remaining ingredients. [P.S. Don't be like me and forget the sugar... never fear - I've since remedied the situation.]
3. Stir well to incorporate.
Best made a day ahead to let the flavors meld. If serving immediately, be sure to serve it over ice to help it cool. The iced tea will keep for about a week. Serve with hot dogs and burgers, chicken salad tea sandwiches, or smoked Thanksgiving turkey. No one will complain and the tea won't care.