Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ gallon | Water |
| 12 teaspoons | Bags |
| 3 \N | Sprigs fresh mint |
| 1⅔ cup | Sugar |
| 12 ounces | Pineapple juice |
| 6 ounces | Lemon juice |
Bring water to boil and steep tea and mint.. Remove mint after 3 minutes.
Continue to steep until tea is very dark. Remove bags. While tea is warm, add sugar and juice, stirring to disolve sugar. Pour into a gallon container, adding enough water to fill to the gallon level. Chill. Serve iced with pineapple spears and mint sprigs.
NOTES : This came from Oahu Country Club in Honolulu.
Posted to recipelu-digest by Dogface 44<Dogface44@...> on Mar 24, 1998