Beverage
6 - 8 servings
5 minutes
25 minutes
Chef Savannah Munoz
8 cups Water
12 Tea Bags
1 Gold Pineapple; peeled, halved, sliced thick
1 Gold Pineapple; peeled, halved, sliced
Melissa’s Sugar Cane Swizzle Stix
Bring 8 cups of water to a boil and then remove from the heat.
Steep the tea bags in the water for 10 minutes.
Remove the tea bags, squeezing out the excess liquid and discard.
Place the pineapple slices in a 4 quart pitcher and pour the tea over the top.
Cool to room temperature and then refrigerate to chill.
Serve over ice and garnish with the pineapple and swizzle stix.
