This pineapple hibiscus sun tea is inspired by traditional agua de jamaica and made with pineapple, oranges, ginger, and cinnamon for a bright tropical flavor and beautiful ruby-red color.
1cuploose flor de jamaica(dried hibiscus flowers) OR 12-16 pure hibiscus tea bags
5cupsfresh pineapple chunks
2orangesthinly sliced into wheels
1whole cinnamon stick
1(2-3 inch) pieceorganic fresh gingercut into thick unpeeled chunks
4cupshot water
Cold filtered waterenough to fill a 1-gallon jar, plus extra to top off the pitcher
2-4tablespoonsmaple syrupoptional, adjust to taste
Get Recipe Ingredients
Instructions
Add the flor de jamaica or tea bags, ginger, and cinnamon stick to a large bowl or saucepan.
Pour the hot water over the mixture and steep for 15 minutes.
Transfer everything to a large glass sun tea jar or pitcher. Add the pineapple and orange slices.
Add enough cold water to reach about 1 gallon.
Cover and place in a sunny location for 2-4 hours.
Strain out the hibiscus flowers, fruit, ginger, and cinnamon.
Taste the tea. If desired, stir in the maple syrup.
Chill and serve over ice with fresh fruit garnishes.
Notes
Use ripe pineapple for the sweetest, most balanced flavor.
Hibiscus tea bags can be substituted for loose flor de jamaica. Use 12-16 tea bags. If you prefer a lighter, fruitier tea, use 12 bags. For a deeply tart, traditional flavor, go with 16.
Taste before adding sweetener. Depending on your pineapple, you may not need any maple syrup.
If you want to add a splash of maple syrup or raw honey (if not vegan), stir it in right after straining while the tea still holds a little warmth so it dissolves easily.
If the tea tastes too concentrated after straining, add a little extra cold water.
Fresh orange slices, pineapple wedges, or a handful of blueberries make the finished drink especially beautiful for serving.