Ingredients
- 1 1/2 tablespoons English breakfast tea, (or 3 tea bags/sachets)
- 1 cup pineapple, chopped
- 1 inch fresh ginger
- 3 cups water, cold or room temperature
Instructions
- In a sturdy container, mash or muddle the chopped pineapple.
- Peel the fresh ginger then grate into the same container as the pineapple. Use a spoon to scrape off the peel of the ginger. If you don’t have a grater, you can chop up the ginger and mash/muddle it.
- In a container or pitcher, combine all ingredients. Stir to make sure the tea leaves touch the water. Cover and refrigerate for 12-24 hours, the solids should not be left in the drink more than 24 hours.
- Strain, serve with or without ice. The tea can be stored in the refrigerator for up to 3 days.
Notes
