| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
17 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsweetened instant tea |
| 2 |
c |
Sugar |
| 4 |
c |
Boiling water |
| 8 |
c |
Unsweetened pineapple juice |
| 3 |
c |
Water |
| 1 |
c |
Lemon juice |
|
|
Maraschino cherries |
|
|
Pineapple chunks |
|
|
Garnish: fresh mint sprigs |
INSTRUCTIONS
Combine tea and sugar; add 4 cups boiling water, stirring to dissolve. Add
pineapple juice, 3 cups water, and lemon juice; chill.
Pour 1/4 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 1/4 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@aol.com on Oct 12, 1997
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