If you’re looking for a refreshing summer drink, this easy pineapple iced tea recipe will hit the spot on a hot summer day!
Most of the time, I’m completely happy with ice water, but there’s something about 100+ degree days that calls for more.
Tea. I will always and ever be a huge fan of peppermint iced tea, but I gotta tell you, these fruity iced teas are pretty good too, and when you live in the south, sweet tea is pretty much a necessity of life. (I’d swear, some of our neighbors have sweet tea in the veins rather than blood.)
The problem is, I get bored with regular black tea, so even though I don’t drink very much of it, I like to keep things interesting for Gabe, the kids, and my fifteen-year-old brother who’s spending the summer with us.
This week, we had fun making pineapple iced tea. It’s a lot easier than some of the other flavored iced teas we’ve been making, because all it takes is blending up a can of pineapple and adding it to a gallon of tea.
This tea is ridiculously delicious with healthy no-bake chocolate peanut butter cookies – especially since no-bake cookies don’t heat up your house like so many other desserts! And since the tea can be made sugar-free with Truvia, and the cookies are low-sugar, you can feel good about eating them. 😉
Pineapple Iced Tea
- Bring a quart of water to a boil, remove from heat
- Add tea bags and let steep in water for 15 minutes
- Remove bags and add Truvia or sugar
- Dilute hot tea with another quart of cold water
- Pour into a gallon-sized pitched
- Blend pineapple until no longer lumpy
- Add to tea
- Fill jar with cold water
- Serve with ice
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