Hibiscus and Pineapple Skins Make a Vibrant Red 'Tea'

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A refreshing drink that uses up flavorful material that would otherwise be discarded.

One 4-inch piece fresh ginger , peeled and grated1 3/4 ounces dried zobo flowers, rinsed with cold waterIn a large pot, combine water, 2 1/3 ounces 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.

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.The sweetness of the drink is meant to be adjusted to taste and to account for variation in the sweetness of pineapples.

 

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