Golden pineapple & vanilla iced tea
By Jane Hornby
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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Prep:5 mins
Cook:30 mins
plus steeping and chilling - Serves 2-3 glasses
- Easy
Nutrition per serving
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kcal 33
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fat 0.1g
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saturates 0g
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carbs 8g
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sugars 8g
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fibre 0g
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protein 0.1g
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salt 0.05g
Ingredients
- small pineapple
- 1 scraped vanilla pod
- 1 English Breakfast tea bag
- 1 tbsp golden syrup
Method
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.
