*This Pineapple Ginger Iced Tea is free of refined sugars and is a refreshing way to give your body an icy dose of anti-inflammatory benefits.
Over the years my family has consumed our fair share of fresh pineapple. It’s readily available in our markets all year long and every single one of us just loves it’s juicy tropical flesh. Along with all of the pineapple eaten comes the slightly disheartening fact that of all the pineapple that we eat, half of it gets thrown away. I’m referring to the skins and core, of course.
This is such a shame, if you really stop to think about it. The most powerful nutrition that a pineapple has to offer is found in the highest concentration in it’s core. The core is full Bromelian , an enzyme that contains anti-inflammatory properties and also improves the digestion process. The skin of a pineapple is also full of nutrition and blood cleansing benefits. What s shame to throw all of that away!
I use the skins and core to make a sweet, lightly spicy tea that I serve year-round. In the winter we drink the tea hot, and in the summer we drink it cold over ice. Both ways are delicious! The preparation methods are the same. If you’d like a hot tea, simply let it cool for about 5 minutes before straining it, add lemon and honey and serve. Being that we are currently in the summer season, we’ll be drinking glasses of this tea over ice!
To add to the anti-inflammatory properties already present in the pineapple, I add fresh ginger root and turmeric root to the tea as well. Ginger and turmeric are both full of anti-inflammatory benefits making this tea not only a delicious beverage, but a beneficial beverage to sooth ailments, as well. Ginger makes the tea just slightly spicy and the turmeric adds a bright yellow color to the tea which makes it look oh-so pineapple-y. You don’t get much color from simmering the pineapple alone, so this natural color added by the turmeric is a total bonus.
Any time one of my family members or myself are feeling under the weather, I make them this tea. Everyone loves it’s flavor and the color is so bright and cheerful. But even if you aren’t drinking it for it’s benefits, pineapple ginger tea is simply a wonderful beverage to drink any time of the year, iced or cold.
Note: *pineapple skin and core can be frozen if you find you have more than you can use or want to make tea at a later time.
More Icy Drink Recipes:
Raspberry Rhubarb & Rose Shrubs
Immune-boosting Peach Iced Tea
Cantaloupe & Watermelon Lemonade
- 1 Pineapple (organic, if possible), washed well
- 1" piece of Fresh Ginger
- 1 small Turmeric Root (about 2" long)
- 8 cups Water
- Juice of 1 small Lemon
- ¼ cup Raw Honey, plus more as needed
- Place your pineapple on your work surface and cut the leafy top off. Discard top. Cut the bottom of the pineapple off, as close to the base as possible, and discard.
- Cut the skin off of the pineapple and place in a large saucepan. Cut the pineapple flesh from around the core and save for another use (like eating!). Cut the pineapple core into thin slices and place in the pan with the pineapple skins.
- Thinly slice the ginger and turmeric root and place in the pan with the pineapple.
- Add 8 cups of water to the pan. Place on the stove over medium/high heat and bring to a boil. Once the water starts to boil, reduce the heat to a slow simmer and cover the pan. Let simmer for 20 minutes.
- Remove from heat and let cool completely.
- Pour the tea through a fine mesh strainer into a large pitcher and discard solids.
- Add the lemon juice and honey to the tea and whisk until the honey is dissolved. Taste and add more honey if a sweeter tea is desired.
- Serve over ice!
So excited to try this Kayley! I love ginger tea, and the addition of the pineapple sounds lovely!
Thanks Christina! =)
Thanks, Christina! I hope you get to try it! =)
I’m in love with this! I didn’t have turmeric root, so I just did without, and it tasted lovely. I’ll have to buy the turmeric sometime to see the difference. I think I’ve made it like 3x since then (I happen to always have a lot of pineapple and ginger floating around here!) My kids love it, too. I also did substitute sugar once, because for me the honey is a little overpowering of a flavor (just because I’m a pineapple and ginger fiend and didn’t want any other competing flavors), but I’m sure that’s totally personal preference. I know you are into unrefined ingredients. Lots of different sweetener options would work I think. Pretty sure I’m going to turn a few into popsicles the next time I make. Thank you for the inspiration!
I’m so happy I just found your blog and this recipe, because I have the same issue every time I am preparing pineapples and have to throw away so much of the fruit. Living in Europe where pineapples are shipped from far away it feels like even more of a shame. So I’m super excited to try this tea, as I am having a pineapple ripening on the counter right now? Thank you for sharing!
Yay! I’m so glad you can get more use out of your pineapples, Julia! Especially since they are harder to get for you! xo
Does pineapple tea have calories?