Recipe: Pineapple Mint Iced Tea

Pineapple Mint Iced Tea
rec.food.recipes/Janie McKinney/1997
Makes about a gallon

This is an excellent tea that can also be used as a punch. I got the recipe from a waiter at a reception in the Mississippi State Capitol in July 1991. The recipe that the waiter gave me was a photocopy of a handwritten recipe.

6 cups cold water
5 regular size tea bags or 2 family-size
6 sprigs fresh mint (I have used mint tea bags when I didn't have fresh mint -- not quite as good, but acceptable)
1 1/2 cups sugar
3/4 cup lemon juice
2 1/2 cups pineapple juice
1 quart ginger ale

Bring the first three ingredients (water, tea bags, and mint) to a boil and boil for 5 minutes. Remove tea bags and mint. While warm add the sugar, lemon juice, and pineapple juice and stir. Just before serving, add the ginger ale.

Serve over ice.