This recipe is great for celebrations and dinner parties, or just as a refreshing everyday drink. Hibiscus has a variety of uses in different cultures, but this particular recipe uses pineapple peels and fresh pineapple to infuse and add extra flavor to the drink. Make sure to strain well after blending the pineapple to avoid a gritty texture. Don’t worry about trying to cut off each eye on the pineapple, because it will end up getting blended and strained. Look for organic and sustainably harvested hibiscus at your local health food store, Mexican owned grocery, or herbal store.
8 cups
- Cut the skin off of the rinsed pineapple half and place the skin in a sauce pot. Cut pineapple sideways to get large medallions. Cut out core and reserve in the pot with pineapple skin. In that pot, add hibiscus leaves and 2 cups of water, and set to boil. Once boiling, reduce heat to low and simmer for 5 minutes. After 5 minutes, strain the mixture and allow it to cool. (You can place into the freezer to speed up the cooling process.)
- Next, add pineapple flesh to a blender with ½ cup of sugar and 4 cups of water. Blend for 30 seconds, then strain the mixture into your pitcher.
- Add the cooled and strained pineapple skin and hibiscus liquid to the pitcher, along with 2 cups of water and lime juice. Stir and serve on ice.
Rahanna Bisseret Martinez
At the age of thirteen, Rahanna Bisseret Martinez appeared on Bravo’s Top Chef Spin-off Top Chef Junior Season one as a finalist. She continued to compete in a variety of food tv competitions. Soon after, Rahanna was invited to create food menus for corporate and special events. At the same time, Rahanna was interested in forging relationships with the culinary world and spending time in the everyday inner workings of fine dining restaurants. Rahanna has interned at Chez Panisse Café, Mister Jiu’s, Emeril's, Gwen LA, Compère Lapin, Ikoyi, Californios, and other culinary institutions. Rahanna Bisseret Martinez is inspired by nature and the world of fine foods. Rahanna’s cooking is influenced by the California, Mexico, and Southeast Louisiana foodways of her family table. Now at sixteen, Rahanna continues her educational, professional, and community work.