Wonjo With Hibiscus and Pineapple
Equipment
- Large pot
- Mesh strainer or cheesecloth
- Large bowl or pitcher
- Wooden spoon or ladle
- Blender (if using fresh pineapple)
- Knife and cutting board
- Measuring cups
- Refrigerator
- Serving glasses
Ingredients
- 1 cup Dried Hibiscus Flowers
- 6 cups Water
- 1/4 cup Fresh Nana Mint (Spearmint)
- 1 cup Pineapple Juice
- 1/2 cup Optional: Strawberry Juice
- Sweetener (sugar, honey, or agave)
- Ice – for serving
Instructions
- Rinse Ingredients: Rinse hibiscus flowers under cold water using a mesh strainer. Wash mint leaves thoroughly. If using fresh pineapple, peel, core, and blend. Strain the juice for a smooth consistency.
- Boil and Simmer: In a large pot, bring 6 cups of water to a boil. Add hibiscus flowers and mint. Stir and simmer for 15–20 minutes until the liquid is deep red and aromatic.
- Strain the Liquid: Remove from heat and let cool slightly. Strain through cheesecloth or a fine mesh into a large bowl. Press to extract all liquid. Discard solids.
- Flavor and Sweeten: Add pineapple juice and optional strawberry juice to the strained liquid. Stir and sweeten gradually to taste, balancing tartness and sweetness.
- Serve: Serve over crushed or cubed ice. Garnish with mint if desired.
Video
Notes
Cooking Tips
- Lightly bruise the mint leaves before simmering to release their oils.
- Adjust sweetness after chilling, as cold temperatures can dull sweetness.
- Add a splash of lime for a zesty twist.
- Store in the fridge for up to 5 days—stir before serving.