Golden pineapple & vanilla iced tea
- Jane Hornby
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2-3 glasses
Easy
Prep: 5 mins
Cook: 30 mins
plus steeping and chilling
A star rating of 4.3 out of 5.3 ratingsRate
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Easy to make and full of good things, you’ll never chuck a pineapple into your compost bin again with this refreshing pineapple and vanilla iced tea
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Ingredients
Nutrition
Units:
MetricUS
- small pineapple
- 1 scraped vanilla pod
- 1 English Breakfast tea bag
- 1 tbsp golden syrup
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Nutrition: per serving
-
kcal33
low
-
fat0.1g
low
-
saturates0g
-
carbs8g
-
sugars8g
low
-
protein0.1g
-
salt0.05g
low
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Method
-
step 1
Chop the skin and core left over from the small pineapple (as used in our pineapple passion bundt cake), plus 1 scraped vanilla pod and put in a pan. Add 600ml water or just enough to cover the fruit and vanilla. Bring to the boil, then cover and simmer for 30 mins, after which the pineapple will be soft and the liquid reduced. Remove from the heat, add 1 English Breakfast tea bag, then steep for 5 mins, or longer if you like. Strain, then sweeten with 1 tbsp golden syrup. Cool, then serve over ice. Will keep in the fridge for up to three days.
Recipe from Good Food magazine, May 2017
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A star rating of 4.3 out of 5.3 ratings
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