Pineapple & Cinnamon Infused Hibiscus Tea

Ingredients

• 240 ml (1 cup)pineapple juice
• 240 ml (1 cup)dried hibiscus
• 480 ml (2 cups)water
• 1 smallpineapple
• 1cinnamon stick
• 5 cm (2 inches)ginger
• 1 tspbrown sugar

Instructions

1. 1

   Wash the fruit

   Wash the pineapple and ginger in white vinegar.

2. 2

   Rinse the skin

   Rinse the pineapple skin thoroughly.

3. 3

   Cut the pineapple

   Cut the skin off the pineapple and put it into a pot.

4. 4

   Add the ingredients

   Add all the other ingredients to the pot.

5. 5

   Boil the infusion

   Bring the mixture to the boil and cook for 10 minutes.

6. 6

   Cool and serve

   Let it cool, then serve over ice.

What is pineapple and cinnamon hibiscus tea?

Hibiscus tea is a tart infusion made from dried hibiscus flowers, enjoyed in different forms across many regions. This version combines hibiscus with pineapple, ginger and cinnamon for a fruity, warming flavour.

Using the pineapple skin in the pot gives the infusion a way to make use of more of the fruit. Pineapple juice adds sweetness and a fuller fruit flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 7g protein, 176g carbs, 3g fat.

The listed nutrition is per serving: most of the carbohydrates come from the pineapple juice, pineapple and brown sugar, while the small amount of fat and protein is minimal. Pair the drink with a meal that includes a protein source and fibre-rich foods for a more balanced plate.

The key ingredients

Hibiscus: dried hibiscus provides the drink’s tangy, deep-coloured base. Measure it as listed and strain the finished infusion if you prefer a smoother drink.

Pineapple: the recipe uses both juice and fresh pineapple skin. Rinse the skin thoroughly before adding it to the pot.

Ginger and cinnamon: these bring gentle warmth that balances the hibiscus’s tartness. The cinnamon stick is easy to remove before serving.

Getting the flavour right

Sweetness: brown sugar is included alongside pineapple juice, but the finished drink may still taste tart. Taste it once cooled and adjust the sweetness to suit your preference.

Strength: the 10-minute boil extracts flavour from the hibiscus and aromatics. Avoid extending the boiling time if you want to keep to the method as written.

Cooling and serving

Cooling: let the infusion cool before pouring it over ice, so the ice does not immediately dilute the drink. The recipe does not specify a cooling time.

Serving: remove the pineapple skin, ginger and cinnamon stick before serving if they remain in the pot. Pour over ice for a cold, refreshing drink.

Preparing the pineapple

Wash first: the method calls for washing the pineapple and ginger in white vinegar, then thoroughly rinsing the pineapple skin. Make sure the skin is rinsed well before it goes into the pot.

Cut carefully: remove the skin after washing and add it to the pot as directed. The recipe uses the skin for the infusion rather than specifying pineapple pieces.

What to serve it with

This is a sweet-tart drink that works well alongside a light snack or a meal with fresh fruit. Its bright acidity can also make a refreshing contrast to savoury food.

For a simple presentation, serve it chilled over ice and keep the cinnamon stick out of the glass unless you want it as a garnish.

Recipe notes & tips

• Rinse the pineapple skin thoroughly before adding it to the pot.
• Use a pot large enough to hold the water and the rest of the ingredients comfortably.
• Keep the cinnamon stick whole so it is easy to lift out after boiling.
• Let the infusion cool before serving it over ice.
• Taste the cooled drink before serving to check whether its tartness suits you.

Variations

• More ginger: add extra ginger for a stronger, warmer note.
• Less sweet: reduce or omit the brown sugar for a tarter drink.
• Extra pineapple: add pineapple pieces to the finished drink for more fruit texture.
• Citrus lift: serve with a squeeze of lime for a sharper flavour.
• Warm serving: enjoy the infusion warm instead of pouring it over ice.

Common mistakes to avoid

• Skipping the rinse: rinse the pineapple skin thoroughly after washing it in vinegar.
• Boiling too long: follow the stated 10-minute boiling time to avoid over-extracting the infusion.
• Serving too hot over ice: let the drink cool first so the ice melts less quickly.
• Leaving the aromatics in the glass: remove the skin, ginger and cinnamon before pouring if you want a clear serving.
• Adding sugar without tasting: check the cooled drink first, since the pineapple juice already contributes sweetness.

How to store

Refrigerate the cooled drink in a covered container and use within 3 days. Serve it cold over ice; stir before pouring if the ingredients have settled.

Frequently asked questions