Pineapple Hibiscus Sun Tea (Agua de Jamaica con Piña)
Pineapple Hibiscus Sun Tea (Agua de Jamaica con Piña)
Ingredients
- 1 pineapple, ripe, chopped into 1-inch pieces
- 2 oranges, ripe, sliced or roughly chopped
- 2 inches fresh ginger, peeled and thinly sliced
- 1/2 cup dried hibiscus flowers, or 3-4 hibiscus tea bags
- 1 cinnamon stick
- 8 cups water
- 2 tablespoons maple syrup, or to taste, optional
- as needed ice, for serving
Instructions
- 1
Prepare the fruit and ginger: Thoroughly wash and chop the ripe pineapple into approximately 1-inch pieces. Slice or roughly chop the ripe oranges. Peel and thinly slice the fresh ginger.
⏱️ 10 min
- 2
Combine ingredients in a pitcher: Add the chopped pineapple, oranges, and sliced ginger to a large, heat-safe pitcher or glass jar (at least 2-quart capacity).
⏱️ 2 min
- 3
Add hibiscus and cinnamon: Place the dried hibiscus flowers (or hibiscus tea bags) and the cinnamon stick into the pitcher with the fruit and ginger.
⏱️ 1 min
- 4
Fill with water: Carefully fill the pitcher completely with 8 cups of cold water, ensuring all ingredients are submerged.
⏱️ 1 min
- 5
Steep in sunlight: Place the pitcher in a location with direct sunlight for 3 to 4 hours. This allows the sun's warmth to gently steep the tea and infuse the flavors.
⏱️ 240 min
- 6
Strain the tea: Once steeped, bring the pitcher indoors. Using a fine-mesh sieve or colander lined with cheesecloth, strain the tea into another clean pitcher or container, discarding the solids (fruit, ginger, hibiscus, and cinnamon stick).
⏱️ 5 min
- 7
Sweeten and serve: If desired, stir in 2 tablespoons of maple syrup, or adjust to your preferred sweetness. Serve the pineapple hibiscus sun tea chilled over plenty of ice. Enjoy immediately or store in the refrigerator for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Hibiscus Sun Tea (Agua de Jamaica con Piña)
- 1 pineapple, ripe, chopped into 1-inch pieces
- 2 oranges, ripe, sliced or roughly chopped
- 2 inches fresh ginger, peeled and thinly sliced
- 1/2 cup dried hibiscus flowers, or 3-4 hibiscus tea bags
- 1 cinnamon stick
- 8 cups water
- 2 tablespoons maple syrup, or to taste, optional
- as needed ice, for serving
Instructions
- 1
Prepare the fruit and ginger: Thoroughly wash and chop the ripe pineapple into approximately 1-inch pieces. Slice or roughly chop the ripe oranges. Peel and thinly slice the fresh ginger.
⏱️ 10 min - 2
Combine ingredients in a pitcher: Add the chopped pineapple, oranges, and sliced ginger to a large, heat-safe pitcher or glass jar (at least 2-quart capacity).
⏱️ 2 min - 3
Add hibiscus and cinnamon: Place the dried hibiscus flowers (or hibiscus tea bags) and the cinnamon stick into the pitcher with the fruit and ginger.
⏱️ 1 min - 4
Fill with water: Carefully fill the pitcher completely with 8 cups of cold water, ensuring all ingredients are submerged.
⏱️ 1 min - 5
Steep in sunlight: Place the pitcher in a location with direct sunlight for 3 to 4 hours. This allows the sun's warmth to gently steep the tea and infuse the flavors.
⏱️ 240 min - 6
Strain the tea: Once steeped, bring the pitcher indoors. Using a fine-mesh sieve or colander lined with cheesecloth, strain the tea into another clean pitcher or container, discarding the solids (fruit, ginger, hibiscus, and cinnamon stick).
⏱️ 5 min - 7
Sweeten and serve: If desired, stir in 2 tablespoons of maple syrup, or adjust to your preferred sweetness. Serve the pineapple hibiscus sun tea chilled over plenty of ice. Enjoy immediately or store in the refrigerator for up to 3 days.
⏱️ 1 min