Southern Style Sweet Fruit Tea Three Ways

Two glasses of fruit tea garnished with orange and mint
Philippe Desnerck / Getty Images
Prep: 5 mins
Cook: 0 mins
Steep: 10 mins
Total: 15 mins
Servings: 8 to 32 servings
Nutritional Guidelines (per serving)
173 Calories
0g Fat
44g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 32
Amount per serving
Calories 173
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 6%
Protein 1g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Southerners love their iced tea, and these three fruit teas are fresh and delicious alternatives. Treat your family and guests to these delicious drinks!

The basic fruit iced tea makes a big batch of two 1-gallon jugs, perfect for a family gathering or tailgating event. The pineapple tea and orange mint tea can be scaled up quite easily for a crowd.


  • Fruit Iced Tea: 
  • 18 to 24 tea bags (depending on how strong you want the tea flavor)
  • 1 1/2 quarts boiling water
  • 2 cups granulated sugar
  • 48 ounces canned pineapple juice
  • 12 ounce canned frozen orange juice concentrate
  • 12 ounces canned frozen lemonade concentrate
  • Pineapple Iced Tea:
  • 4 quarts boiling water
  • 16 tea bags
  • 2 cups granulated sugar
  • 4 cups pineapple juice
  • Garnish: fresh pineapple ring halves, lemon wedges, or mint leaves
  • Fresh Orange Mint Tea:
  • 1 quart of water
  • 3 tea bags
  • 3 tablespoons fresh mint leaves
  • 3 tablespoons granulated sugar
  • 4 cups orange juice
  • 2 tablespoons fresh lemon juice
  • Garnish: fresh orange or lemon wedges and mint leaves

Steps to Make It

Judy's Fruit Iced Tea

Yields 2 gallons (32 servings)

  1. Place 18 to 24 tea bags in bowl or pitcher. Pour 1 1/2 quarts of boiling water over tea bags.

  2. Add the 2 cups of sugar, stirring to dissolve.

  3. Let tea bags steep in the sugar water for several hours or overnight. Squeeze tea bags to wring out the extra flavor before discarding.

  4. Pour the tea into a large bowl or pan. Add the cans of pineapple juice, frozen orange juice, and lemonade.

  5. Stir until the sugar has dissolved and the concentrate has thawed.

  6. Pour equal amounts into two one-gallon jugs.

  7. Add cold water to each jug to fill and refrigerate until thoroughly chilled.

  8. Shake well before serving.

Pineapple Iced Tea

Yields 5 1/2 quarts (22 servings)

  1. Bring the 4 quarts of water to a boil in a large saucepan over high heat.

  2. Add the 16 tea bags to the water and then remove the pan from the heat. Let stand for 10 minutes.

  3. Remove the tea bags (squeeze them to extract the extra flavor) and add the 2 cups of sugar and 4 cups of pineapple juice.

  4. Stir until the sugar has dissolved.

  5. Refrigerate until thoroughly chilled.

  6. Serve in tall glasses over ice with a half pineapple ring, lemon wedges, or fresh mint leaves for garnish, if desired.

Fresh Orange Mint Tea

Yields 2 quarts (8 servings)

  1. Serve in glasses over ice.

  2. Bring the 1 quart of water to a boil in a large saucepan over high heat.

  3. Add the 3 tea bags, 3 tablespoons of fresh mint leaves, and 3 tablespoons of sugar and then remove from the heat. Let stand for 10 minutes.

  4. Remove the tea bags, squeezing them to extract all of the flavor.

  5. Pour the tea into a large pitcher with the 4 cups of orange juice and 2 tablespoons of fresh lemon juice, and stir to blend.

  6. Chill thoroughly before serving.

  7. Garnish servings with fresh orange or lemon wedges and mint leaves, if desired.