How to: Pineapple Tea
The remnants from breaking down a pineapple make for a great beverage. Lighter in flavor and calories than pineapple juice, this tea is still full of vitamins, minerals, and bromelain, a natural anti-inflammatory. Like some other herbs, including turmeric, it can be a good dietary addition for anyone who suffers from arthritis, irritable bowel, or cramps.
Ingredients
One pineapple
Roughly a half-gallon of water
Directions
Twist off the leaves and wash the pineapple thoroughly to remove dirt and chemicals. I suggest using a vegetable brush.
Slice off the top and bottom and quarter them. Rough chopping the pieces help them fit better in the cookpot.
Cut the fruit away from the core and store. Chunk up the core and add it to cookpot.
Fill with water. The pinepple scraps fill 1/3 of my cookpot. I add water to within 2 inches of the top. The higher the water to pineapple ratio, the weaker the tea will be.
Cover and bring to a boil. Boil for 15-20 minutes. This is called decocting, or extracting essence through boiling.
Remove pineapple chunks with a slotted spoon and discard.
Put a wire strainer in the mouth of your storage container (a half-gallon Ball jar in this case), pour the juice through, and discard the debris.
Chill and enjoy!
