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  • 6 lemons
  • 2 cups pineapple juice
  • 2 quarts green tea
  • 6 mint sprigs, plus more for garnish
  • 1/2 cup sugar
  • Thinly sliced wedges of fresh pineapple (optional)


  1. Juice 4 lemons and strain (for about 3/4 cup juice); thinly slice remaining lemons. Stir lemon juice and pineapple juice into tea. Lightly crush 6 large sprigs of mint and stir into tea. Sweeten to taste, stirring until sugar dissolves.
  2. Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using.
Recipe by Damon Fowler.

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The recipe was originally published as Lemon Pineapple Green Tea on

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