Mango Pineapple Jasmine Recipe

Brew jasmine tea

Heat 4 cups filtered water to about 175–185°F (just below boiling). Remove from heat, add 4 jasmine tea bags and steep for 3 minutes (avoid oversteeping to prevent bitterness). Remove and discard tea bags. Set brewed tea aside to cool slightly while you prepare the fruit infusion.

Simmer and extract fruit flavor

In a medium saucepan combine 2 cups filtered water, 1.5 cups diced mango, 1.5 cups diced pineapple, and 3 tbs granulated sugar. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 8–10 minutes, stirring occasionally. Use the back of a spoon or a potato masher to lightly mash the fruit in the pan to help release juices and flavor.

Remove the pan from heat and let the fruit steep in the hot liquid for 8–10 minutes to deepen flavor. After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a bowl or measuring cup, pressing the solids to extract as much liquid as possible. Discard (or reserve) the pulp. Let the strained fruit concentrate cool to room temperature.

Combine tea and fruit concentrate

Pour the cooled brewed jasmine tea into a large pitcher. Add the cooled fruit concentrate to the pitcher and stir to combine. Taste the mixture.

Add 2 tbs fresh lime juice and stir. If you’d like the tea sweeter or rounder, dissolve up to 2 tbs honey (or additional sugar) into 2–3 tbs of warm brewed tea, then stir that into the pitcher until fully incorporated. Adjust sweetness to taste.

Chill the combined tea and fruit mixture in the refrigerator for at least 20–30 minutes to let flavors meld and to serve cold. (If you’re short on time, you can serve immediately over ice, but chilling improves flavor.)

When ready to serve, fill 4 glasses with ice (about 3/4 cup ice per glass). Stir the chilled tea once and pour evenly into the glasses.

Garnish each glass with 2 mango or pineapple slices and 2 fresh mint leaves (or place all garnishes in the pitcher), then serve immediately.