Drinks Nonalcoholic Drinks Non-Alcoholic Cocktails Jamaica and Pineapple Punch Be the first to rate & review! 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 Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share 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 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. Rate It Print