Sage Advice, Part 3: Pineapple Sage Iced Tea

I'll admit it. I planted a pineapple sage seedling this year for one purpose, and one purpose only: Pineapple Sage Mojitos. Now that's all well and good - and delicious! - but as my seedling got bigger and bigger, it struck me that cocktail hour just doesn't occur often enough at our house to ever make enough mojitos to keep up with the prolific plant. (I find that both heartening and sad... not sure if I should celebrate my cheap date status, or pine for the party girl that never was.)

At any rate, I had to find other ways to use this incredibly aromatic, yet subtle herb. So where did I turn? Why, to the internets, of course. When you search that wide world web for pineapple sage recipes, the first 831,072 returns are for pineapple sage tea. So there was my answer. I would make tea. And since it was going to be a hot weekend, the tea would be of the iced variety.

Turns out it was simple to make, and extremely refreshing. I went a step further and made pineapple juice ice cubes to serve with it - a nice touch if I do say so myself. I liked it so much, that I think as long as my little plant will churn out the goods, I'll have a batch of this tea on hand at all times. Come on over - we'll share a sip!


Pineapple Sage Iced Tea

• 1 quart water
• A heap of fresh pineapple sage leaves, roughly torn (I'm guessing about 3 cups, roughly packed)
• The juice of two limes (about 1/4 cup)
• 1/4 cup honey
• Pineapple juice for ice cubes (optional)
  

Boil the water; pour directly over the pineapple sage leaves in a pitcher. Add the lime and honey; stir to combine. Let steep at room temperature for 2 hours; transfer to refrigerator and let continue to steep overnight. Strain the tea to remove leaves. Serve over pineapple juice ice cubes and garnish with a fresh spring of the pineapple sage.