Pineapple Sage Tea
32 oz Water
� cup Pineapple Sage leaves, fresh, packed
3 tbsp Honey
2 tbsp Lemon Juice

Bring water just to a boil and pour over the sage leaves. Stir in honey and lemon juice to taste. Steep tea for about 20 minutes off of heat. Strain and serve warm in mugs or refrigerate and serve over ice. Garnish with fresh leaves.

Pineapple Sage Ice Cream
2 cups Whole Milk
� cup Pineapple Sage, fresh chopped
2 tbsp Corn Syrup
� cup Sugar
4 Egg Yolks
� cup Heavy Cream

Bring milk, sage, � cup sugar, corn syrup and pinch of salt to a boil and remove from heat. Steep for 30 minutes and process in blender until finely chopped.

Beat the yolks and � cup sugar until thick and pale. Add milk in stream to the yolk mixture and cook over moderate heat until the mixture coats back of spoon.

Strain through fine sieve and cool until below 40 degrees. Transfer into ice cream maker and mix according to manufacturer�s directions. Harden in freezer for at least 2 hours.