Bring 900 ml water to a near boil. Remove from heat and steep 3 black tea bags for 5–7 minutes for a strong base. Remove tea bags and set the brewed tea aside to cool slightly.

Prepare fruit

While the tea steeps, roughly chop the pineapple chunks and halve larger strawberries. If using fresh berries, rinse and drain them. Place mixed berries and pineapple into a medium bowl or a blender.

Macerate citrus

Juice 1 orange and 1 lemon and add the juices to the bowl with the fruit. Gently press a few of the berries with the back of a spoon to release juices but do not purée unless you want a thicker texture.

Sweetener & Flavor

Combine fruit and sweetener

Add 3 tablespoons honey (or agave), sliced ginger, and 12 mint leaves to the fruit and citrus mixture. If you prefer a smoother drink, pulse the fruit mixture briefly in a blender (1–2 short pulses) to break down larger pieces but retain some texture.

Infuse with tea

Pour the warm (not boiling) brewed tea over the fruit, honey, ginger and mint mixture. Stir in 1/2 teaspoon vanilla extract. Let the combined mixture steep and cool at room temperature for 20–30 minutes to allow flavors to meld.

Finish & Serve

Strain and chill

Place a fine mesh strainer or cheesecloth over a pitcher and strain the fruit-tea mixture, pressing gently on solids to extract liquid and flavor. Discard (or reserve) the pulp. Add 500 ml cold water (or 500 ml chilled sparkling water for a fizzy version) to the strained tea and stir to combine. Taste and adjust sweetness: add up to 1 tbs more honey if desired.

Serve

Fill glasses with ice cubes (about 1/2 cup per glass). Pour the Super Fruits Tea over the ice. Garnish each glass with fresh fruit slices and a sprig of mint. Serve immediately. Leftover tea can be refrigerated up to 48 hours.