I came up with this ginger pineapple tea for two reasons, one is the fact that there is a pineapple overflow in my freezer. The other one is I needed to jump on the ginger tea bandwagon.
Let me explain the first reason, my freezer is rather medium sized, which would be sufficient if I would not freeze every leftover food I can find. I hate food waste and the freezer is my friend. I cut the pineapple cores into chunks and freeze them for smoothies etc. because they are good for you. They contain an enzyme called bromelain which is anti-inflammatory. The pineapple core is edible but hard, gritty and less sweet.
The second reason is about ginger tea. It’s maybe because of the cold season, that everyone seems to enjoy it and is talking about it. It has a pungent flavor with a nice bite to it. I appreciated ginger’s super powers once or twice to fight motion sickness (happens to the best of us), but I was in the dark that you can use ginger to settle an upset stomach and it’s ability to warm you up from the inside and stimulate cold hands and feet. It is also great for avoiding colds and making you feel better faster.
We are all looking forward to warm and sunny days (coming our way hopefully soon) and I can’t wait to quench my thirst with an ice cold ginger pineapple tea, it’s is great hot or cold. The citrusy spice of the ginger and the tropical pineapple mesh together to create a healthy, soothing and refreshing tea.
- 1 pound pineapple cores
- 50 g / 1.8 oz. fresh ginger
- 1 liter / 4 ¼ cups water
- Cut the pineapple cores in small pieces.
- Peel the ginger, slice thinly.
- Put pineapple cores, ginger and water in medium saucepan, and bring to a boil. Reduce heat and simmer 30 minutes.
- Turn the heat off and let stand for further 30 minutes.
- Strain the tea and discard the solids. Serve hot or cold, tea can be reheated. And if you want it to be sweeter, add some honey.