Pineapple Tea - cooking recipe

Ingredients

1/4 c. unsweetened instant tea
2 c. sugar
4 c. boiling water
8 c. unsweetened pineapple juice
3 c. water
1 c. lemon juice
maraschino cherries
pineapple chunks

Preparation

Combine tea and sugar.
Add boiling water to dissolve.
Add pineapple juice, water and lemon juice; chill tea.
Pour 1/4-inch water into each section of 2 ice cube trays; freeze until firm. Place a cherry in the center of each cube in 1 tray; repeat with pineaple chunks in other tray.
Pour 1/4-inch water over fruit. Freeze until firm.
Fill sections with additional water and freeze until firm (freezing in stages prevents fruit from floating to top of cube).
Serve tea over fruited cubes; garnish with mint sprigs, if desired.
Yields 17 cups.