Ingredients:

  • Skins and core of 1 medium ripe pineapple, thoroughly scrubbed
  • 2 Liters filtered water
  • 2-inch knob fresh ginger, sliced into coins
  • 1 whole cinnamon stick
  • 1 tablespoon dried hibiscus flowers
  • 2 green tea bags
  • 2 tablespoons raw honey
  • 0.5 fresh lime, juiced
  • 1 handful fresh mint leaves, bruised

Instructions:

  1. Scrub the pineapple exterior thoroughly with a vegetable brush under cool running water to remove residue from the crevices.
  2. Peel the pineapple and reserve the skins. Slice the tough center core into small chunks.
  3. In a large 3-quart stockpot, combine the pineapple skins, core chunks, water, sliced ginger, and cinnamon stick.
  4. Bring the mixture to a boil over high heat, then reduce to a low simmer for 30 minutes to extract bromelain and nutrients.
  5. Remove the pot from the heat. Add the dried hibiscus flowers and green tea bags to the liquid.
  6. Allow the tea to steep in the residual heat for 5 minutes to avoid releasing bitter tannins.
  7. Strain the mixture through a fine-mesh sieve into a glass pitcher, discarding the solids.
  8. Stir in the raw honey and lime juice while the tea is still warm. Garnish with bruised mint leaves.