This delicious and attractive beverage presents with a beautiful ruby color and smooth texture. It stimulates digestive enzymes, soothes the digestive tract and delivers the many benefits of hibiscus and pineapple in a delicious way.

 

Yield: 5 cups

¼ cup dried hibiscus flowers

2½ cups fresh sweet pineapple juice, strained

2 to 3 Tbsp maple syrup (optional)

 

Place the hibiscus flowers in a one-quart vessel and pour in three cups of room-temperature filtered or spring water. Cover and leave on the counter for at least eight hours or overnight. Strain and reserve the liquid; discard the hibiscus.

Stir together the hibiscus water and pineapple juice. Add the maple syrup to taste for additional sweetness. Enjoy at room temperature or slightly chilled. Store refrigerated for up to three days.

 

Recipe and photo courtesy of Chef Divya Alter from her cookbook, Joy of Balance (Rizzoli, 2022).

This article appears in the July issue of Natural Awakenings.

Related Recipe: