Hibiscus and Pineapple Skin Tea Recipe

Instrucciones

1

In a large pot, combine water, 2 1/3 ounces (65g) sugar, pineapple skins and core, ginger, lemongrass, cloves, and dried chile. Bring to a boil over medium-high heat, then reduce heat to a simmer, and continue to cook, stirring occasionally, until pineapple skins are softened and slightly translucent, 40 to 45 minutes. Taste, and adjust sweetness with more sugar as desired.
2

Add zobo (hibiscus) flowers, and stir to combine. Remove pot from heat, and allow liquid to cool to room temperature, about 1 hour. Line a fine-mesh strainer with cheesecloth, and set over a large container. Once liquid is cooled, strain through prepared strainer in batches, gathering cheesecloth into a bundle and squeezing out as much liquid as possible; discard solids between rounds of straining. Transfer to airtight containers and refrigerate until ready to serve. Serve over ice, garnishing with lime wedges and mint or basil leaves.
3

The sweetness of the drink is meant to be adjusted to taste and to account for variation in the sweetness of pineapples. Start with 2 1/3 ounces (65g) sugar, and adjust as needed with more sugar at the end of step 1.
4

The finished drink can be refrigerated in an airtight container for up to 5 days, and frozen for up to 3 months.