Yield: 17 Servings
|¼ cup||Unsweetened instant tea|
|4 cups||Boiling water|
|8 cups||Unsweetened pineapple juice|
|1 cup||Lemon juice|
|Garnish: fresh mint sprigs|
Combine tea and sugar; add 4 cups boiling water, stirring to dissolve. Add pineapple juice, 3 cups water, and lemon juice; chill.
Pour ¼ inch water into each section of two ice cube trays, and freeze until firm. Place a cherry in the center of each cube in one tray; repeat procedure with pineapple chunks in other tray. Pour ¼ inch water into each section over fruit, and freeze until firm. Fill sections with additional water, and freeze until firm. (Freezing in stages prevents fruit from floating to top of ice cube.) Serve tea over fruited ice cubes, and garnish, if desired. Yield 17 cups.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #840 by L979@... on Oct 12, 1997