Total Time
1hr 10mins
Prep 35 mins
Cook 35 mins

This recipe was in a church newsletter, I'm posting here to save it. I have not tried this yet, but it sounds refreshing! Thanks to Elaine. I'm guessing on # of servings, we drink big glasses of iced tea...

Ingredients Nutrition

  • 2 family-size tea bags, like luzianne
  • 946.36 ml boiling water
  • 12 mint leaves (optional)
  • 118.29 ml sugar (or 3/4 cup Splenda)
  • 170.09 g can frozen lemonade concentrate, prepared according to directions on the can
  • 340.19 g can pineapple juice


  1. Pour 4 cups boiling water over tea bags, mint, and sugar in a pitcher.
  2. Steep for 30 minutes.
  3. Remove tea bags and mint.
  4. Add prepared lemonade to tea.
  5. Add pineapple juice and stir.
  6. Refrigerate and serve over ice.


Most Helpful

Made for the Summer Comfort Cafe. I used 2 tetley teabags and 2 mint tea bags and it turned out delicious! I also had to use pink lemonade because thats what I hand in the freezer.Turned a lovely colour and delicious flavour.

Lorrie in Montreal July 19, 2009

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