Like most people I’ve always made iced tea by pouring hot tea over ice. But you can also make it by allowing the tea to infuse in cool water in the refrigerator for a longer period of time. Some say this method yields a smoother tea. What I like about this process is it doesn’t heat up the house. We’ve been having some hot, hot weather lately so the less I need to turn on the stove the better.
This recipe is for one. The perfect accompaniment on a hot day, curled up in the shade with a good book.
Tropical Iced Tea (serves one)
1 Tablespoon (15ml) good quality loose leaf Oolong tea
1 teaspoon (5ml) dried, unsweetened coconut
1 inch or so piece (5ml) dried, unsweetened pineapple
1 cup (240ml) water, cold or room temperature
1 canning jar, glass, teapot or pitcher
Combine the tea and fruit in the vessel you’re using.
Cover the tea and fruit with the water.
Refrigerate for at least four hours to overnight.
Strain and serve over ice. You can sweeten if you like, but I find the sweetness of the dried fruit sufficient.