Tropical Tanager Tea
The Multi-colored Tanager is a species of bird native to the mountains of Colombia, so I thought it was a great muse to name this tea after! This recipe is an homage to one of Colombia’s prettiest species, as the ingredients I chose to add to this tropical tea recipe match the bird’s vibrant colors. For this recipe, we used one of the amazing fruit purees from our friends at Wislla Distribution, the Naranjilla (a Colombian citrus) fruit, however, you could sub that out with orange juice, mango nectar, or another mixed fruit juice of choice!
- Prep Time: 15m
- Total Time: 15m
- Serves: 10 people
- Yield: 3-4 quarts of tea
- Category: Drinks & Alcohol
- 4 Black Iced Tea Bags (family sized)
- 3 qt Water, boiled
- 1 c Sweet Greens V8 juice (no sugar added)
- 1 Orange, washed and sliced into wedges
- 3/4 c Pineapple juice
- 3/4 c Naranjilla puree
- 1/2 c Sugar, to taste
- Start by boiling 3 quarts of water in a tea kettle or on the stove.
- In a large, heat proof bowl, add the four iced tea bags (we like the Luzianne brand but Lipton works well too) and pour the hot water over the bags, stirring and allowing to steep for about 5 minutes (you could let it steep for 2-3 minutes longer if you like stronger tea). Remove the tea bags and throw away.
- Next, add the naranjilla puree, two juices, and sugar while the tea is hot to make sure they dissolve fully, sweetening to taste if it needs more sugar.
- Above a glass or plastic pitcher, place a fine mesh strainer and pour the fruity tea mixture through it to catch any tea leaves or bits that are unnecessary. Wash and cut up an orange into wedges and place in the pitcher with the strained tea, refrigerating up to 1 hour before serving over ice. Goes really good with a dash of rum too (for my adult 21+ drinkers)! Lasts up to one week in the fridge in a covered pitcher.