Pineapple skins and dried hibiscus flowers combine to make a vibrant and refreshing drink.
10 cups (2.4L) water
2 1/3 to 3 1/2 ounces (1/3 to 1/2 cup; 65 to 100g) sugar (see note)
Skins and core of 1 pineapple (about 17 1/2 ounces; 500g total)
One 4-inch piece fresh ginger (3 1/2 ounces; 100g), peeled and grated
3 tablespoons (5g) dried lemongrass
8 whole cloves
1 whole dried ancho chile
1 3/4 ounces (1 cup; 50g) dried zobo (hibiscus) flowers, rinsed with cold water
Lime wedges, for garnish
Fresh mint or basil leaves, for garnish
In a large pot, combine water, 2 1/3 ounces (65g) 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
Add zobo (hibiscus) flowers, and stir to combine. Remove pot from heat, and allow liquid to cool to room temperature, about 1 hour. Line a fine-mesh strainer with cheesecloth, and set over a large container. 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.
