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Pineapple-Basil Tea

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 40 mins
Yield Makes about 10 cups

Ingredients

  • 2 cups chopped fresh pineapple
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 cups water
  • 8 regular-size black tea bags
  • 1/4 cup chopped fresh basil
  • 6 cups cold water

How to Make It

  1. Bring chopped fresh pineapple, sugar, and 1 cup water to a boil in a saucepan over medium-high heat. Reduce heat to low; simmer, stirring often, 10 minutes. Cool slightly; process in a blender. Pour through a wire-mesh strainer into a 1-gal. container. Bring 3 cups water to a boil over medium-high heat in a saucepan. Add tea bags; boil 1 minute. Remove from heat; cover and steep 10 minutes. Discard tea bags, and stir tea into pineapple mixture. Stir in 1/4 cup chopped fresh basil and 6 cups cold water. Serve over ice.