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Pineapple Gin Iced Tea

Pineapple Gin Iced Tea

Brought to you by: OcadoLife

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Created by chef and sustainable eating expert Liam Barker, this Pineapple Gin Iced Tea uses fruit peel that would otherwise be discarded to flavour a refreshing party punch. The tipple goes down a treat with his pineapple carpaccio, dusted with delicious mint sugar. For an alcohol-free version, simply leave out the gin, and if you fancy a spicy twist, add 1 tbsp sliced ginger and ½ tsp chopped fresh red chilli to the sugar syrup ingredients.
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  • 1 pineapple (approx. 1kg), skin scrubbed, peeled and reserved, fruit cored and thinly sliced carpaccio-style
  • 3 green tea bags
  • 300g light brown soft sugar
  • 30g mint, to serve
  • 400ml gin


Step 1

Put the pineapple skin in a large saucepan with 1.5L water; bring to the boil. Add the green tea bags, then cover and reduce to a simmer for 30 mins. Leave to cool, then strain into a jug.

Step 2

Meanwhile, put 200g of the sugar in a saucepan with 200ml water and bring to the boil. Simmer for 5 mins, stirring occasionally, until the sugar has dissolved, then set aside to cool – this is your sugar syrup.

Step 3

Twist off the mint leaves and set aside. Finely chop the stalks; mix in a bowl with the remaining 100g sugar and 1 tsp sea salt.

Step 4

Arrange the thinly sliced pineapple on a large platter and scatter over the crunchy mint sugar.

Step 5

Fill 8 tall glasses with ice; divide the mint leaves between them. Add 50ml gin and 25ml sugar syrup to each glass, then top up with the infused green tea. Serve with the pineapple carpaccio on the side. Leftover sugar syrup will keep in an airtight jar in the fridge for 1 month – try it in iced coffee, homemade lemonade or your favourite cocktail.

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