Tropical Iced Tea Recipe

Brew concentrated tea

Bring 4 cups of water to a rolling boil. Remove from heat, add 4 black tea bags, cover and steep for 5 minutes for strong tea (6–7 minutes for extra strength).

Remove the tea bags, gently pressing them against the side of the pot with a spoon to extract flavor without over-extracting bitterness. Stir in 1 cup granulated sugar while tea is still hot until fully dissolved. Let the sweetened tea cool to room temperature (about 20–30 minutes) or place in the refrigerator to speed cooling.

Prepare fruit components

While the tea cools, measure 1 cup pineapple juice, 3 cups mango puree (or mango nectar), 1 cup passion fruit juice, and 1 tablespoon fresh lime juice into a large measuring pitcher or bowl.

If using fresh mango, puree 2 ripe mangoes in a blender until smooth; strain only if you prefer a silkier texture. If using fresh passion fruit pulp, scoop seeds and pulp, lightly press through a fine-mesh sieve to collect juice (reserve a tablespoon of seeds for garnish if desired).

Combine and dilute

Once the sweetened tea has cooled, pour it into the pitcher with the tropical fruit mix. Add 3 cups cold water and stir thoroughly to combine. Taste and adjust: if stronger fruit flavor is desired, add up to 1/2 cup more mango or pineapple juice; if too sweet, add a splash more cold water or a squeeze of lime.

Chill and serve

Fill a large serving pitcher with ice cubes or add ice directly to individual glasses. Pour the tropical iced tea over ice. Garnish each glass with a pineapple wedge, a lime slice, and 1–2 fresh mint leaves. Optionally, lightly clap the mint between your palms before garnishing to release aroma.

Serve immediately. Leftover iced tea keeps covered in the refrigerator for up to 3 days; stir before serving as separation may occur.