Trisha Yearwood’s Pineapple Iced Tea
Makes: 11 cups
1 20-oz. can pineapple chunks
4 family-size tea bags (or 16 individual tea bags)
2 cups boiling water
½ cup sugar
9 cups cold water, divided
1. Drain the pineapple chunks, reserving the juice. Place 1 pineapple chunk in each compartment of 3 ice-cube trays, and fill the trays with water. Freeze until solid, at least 6 hours.
2. Place tea bags in a large heatproof measuring cup. Add 2 cups boiling water, and let the tea stand for 10 minutes.
3. Stir together reserved pineapple juice, sugar and 1 cup cold water in a large pitcher.
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