- 6 lemons
- 2 cups pineapple juice
- 2 quarts green tea
- 6 mint sprigs, plus more for garnish
- 1/2 cup sugar
- Thinly sliced wedges of fresh pineapple (optional)
Recipe by Damon Fowler.
- Juice 4 lemons and strain (for about 3/4 cup juice); thinly slice remaining lemons. Stir lemon juice and pineapple juice into tea. Lightly crush 6 large sprigs of mint and stir into tea. Sweeten to taste, stirring until sugar dissolves.
- Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using.
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