Pineapple Tea Preparation
At our school in the mountains here in Guatemala, one rule for lunch is that beverages cannot be sugary drinks. Instead, we make Jamaica, tamarind juice, or pineapple tea. WHAT IS PINEAPPLE TEA? Allow me to explain. It was news to me, too.
If/when you have a fresh pineapple, always wash the outside well and remove the green stem. Then peel it with a large knife and cut the fruit however you like. I then take the outside (cascara in Spanish). Instead of putting this in the compost bin, place it in a 3-quart sauce pan with a cinnamon stick and water to cover. Bring to a boil and simmer for 15 minutes. Turn off the heat and leave the pan on the stove for 10 minutes or so.
When cool, remove the pineapple skins and cinnamon stick. If there is a lot of floating debris, strain the remaining pineapple water into a container.
I love this tea warm or iced. I like it without any sweetener, but you could add some simple syrup if desired.
