Updated: Apr 13
After my previous pineapple tart recipe, you should probably know that this will be the next recipe. Don't throw out the pineapple peels. They are useful for making this awesome pineapple tea. You can also grow the pineapple head into a plant too.
If you do not intend to make any pineapple jam, it is perfectly fine. If you decided to make some pineapple jam, do not wash the skillet after transferring out the jam. Use the same skillet to make this tea. You will thank me later. Let's reduce food wastage together!
Pineapple Peels, 1 Pineapple
Cinnamon Stick, 1
Green Cardamoms, 3
Red Tea Bags, 3
Maple Syrup, 2 TBSP (Optional & Adjust To Preference)
Transfer pineapple peels, cinnamon, cloves and cardamons to a pot.
Add just enuff water to submerge.
*If you are making pineapple jam from my previous pineapple tart recipe, use the same skillet after transferring out the jam.*
Bring it up to a simmer.
Simmer for about 5 to 8 mins.
Remove from heat, cover and steep for 5 mins.
Strain into a sterilized jar or bottle.
Discard all the residue.
Add in the tea bags, cover and give it a shake.
Chill in the fridge overnight.
The next day, fish out the tea bags.
Pour into serving glasses.
Add any maple syrup if desired and enjoy.