Jamaica and Pineapple Punch

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This vivid red punch gets its color from the dried hibiscus flowers, and its tart sweetness from the fresh pineapple.

By Rahanna Bisseret Martinez

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Jamaica and Pineapple Punch — Photo:
Ed Anderson

Active Time:

25 mins

Total Time:

30 mins

Servings:

8 servings

I always think of this recipe as one for celebrations and dinner parties, and it is something that can be made ahead, as the flavors develop over time. Dried hibiscus has a variety of uses in different cultures, and I really marvel at the savory uses, like dried hibiscus carne asada.

The use of pineapple peels and fresh pineapple add extra flavor and body to the drink, too! Make sure to strain well after blending the pineapple to avoid any grittiness. Don’t bother to spend extra time slowly cutting off each eye on the pineapple, because they will end up getting blended and strained out. — Rahanna Bisseret Martinez

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Ingredients

1/2 fresh pineapple
1 cup dried hibiscus
8 cups distilled or spring water, divided
1/2 cup natural cane sugar or agave nectar
1 tablespoon lime juice
Ice for serving

Directions

Rinse pineapple and cut off skin. Coarsely chop up skin and measure out 1 cup (you can freeze remaining pineapple skin for another use). Remove core, cut it into pieces, and place pieces in a medium saucepan with pineapple skin.
Coarsely chop remaining pineapple flesh; measure out 2 heaping cups, and set aside. Reserve remaining pineapple in refrigerator or freezer for another use.
Add hibiscus and 2 cups of the water to pan, then bring mixture to a boil over high heat. Once boiling, reduce heat to low and simmer 5 minutes. Strain mixture and let cool to room temperature. (You can place it in the freezer to speed up the cooling process.)
Put reserved pineapple flesh in a blender with sugar and 4 cups of the water. Blend for 30 seconds, until smooth and pale yellow. Strain mixture into a large pitcher, discarding solids.
Add cooled hibiscus liquid to pitcher along with the remaining 2 cups of water and lime juice. Stir and serve in glasses with ice. This punch will keep in the fridge for 4 to 5 days.

Note

Reprinted with permission from Flavor+Us: Cooking for Everyone by Rahanna Bisseret Martinez copyright 2023. Photographs by Ed Anderson copyright 2023. Illustrations by Marianna Fiero copyright 2023. Published by Ten Speed Press, an imprint of Penguin Random House.

Jamaica and Pineapple Punch

Ingredients

Directions

Note

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