I love tea, so when a friend casually said she put our honey in her homemade Pineapple Tea, I was shocked! I had never heard of Pineapple Tea!
After doing some Googling about it, I found that Pineapple Tea is a thing - and really healthy for you! It contains Vitamin C, antioxidants, may help with inflammation, and is an immune booster.
What is super awesome about this tea is that it uses the unwanted parts of the pineapple - the rinds and core! Bonus because the sheep and chickens won't eat them!
Below is the recipe that was passed down to me and the ingredients I used. But I found lots of recipes for how to spice up pineapple tea. So if you aren't a fan of adding sweeteners or don't care for cloves - make what tastes good to you!
Total Time 1.5 Hours
Rinds and core of 1 pineapple
1 smashed knob of ginger
1 tsp each of: turmeric, black pepper (you won’t taste it), cinnamon, clove
Juice of one lemon
Honey to taste
8 cups water
Wash the pineapple and cut the green edges (rinds) off, cut out the core and set aside.
Place the rinds and the core in a large pot with 8 cups of water.
Note* Some recipes call for adding the spices in the pot at this stage. The first time I made it, I just steeped the pineapple with the water and added spices and honey in my cup so I could see what seasonings I liked before I mixed up a big batch.
Simmer for 60min or longer if you want a stronger tea. You may have to add a little more water if a lot has evaporated.
Remove the pineapple rinds and core from the pot and strain the water into a large canning jar or pitcher.
Enjoy immediately or refrigerate. It is delicious cold or hot.
Feel free to experiment with what tastes good to you.
Spices and herbs - cinnamon sticks, cayenne pepper, rosemary, mint, lemon basil, basil, sage.
Sweeteners - honey, maple syrup, brown sugar, sugar, artificial sweetener.
A note about turmeric and black pepper - turmeric is an anti-inflammatory and requires black pepper for absorption of curcumin into the body. You won't taste the black pepper.