Yieldabout 4 cups or 950 mL
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Bring 1 1/2 cups of water to a boil, then remove from heat. Add your tea bags and allow the tea to steep for 3-4 minutes.
Remove the tea bags, then add your sugar and whisk until it’s completely dissolved.
Add the remaining 1 1/2 cups of room-temperature water to cool the tea, then add passion fruit pulp to the tea and stir well.
Add ice to your serving glasses, then pour the tea over ice and garnish with a mint sprig (if desired, and serve immediately.
Leftover tea can be kept in an airtight pitcher in the refrigerator for 3-4 days.
The tea may settle after sitting for a while, so I recommend using a wooden spoon to stir it before pouring the tea.
Be sure to remove your tea bags promptly after 3-4 minutes to keep your tea from becoming bitter.
See the blog post for information on how to use loose leaf tea in this recipe, how to cut passion fruit, etc.
If you prefer not to have seeds in your tea, you can use a sieve to strain the tea after step 3.