Cameroon Hibiscus Iced Tea with Pineapple (Folere)
Ingredients
- 1 medium pineapple
- 2 cup dried hibiscus sepals (roselle)
- 3/4 water
Simple Syrup
- 1 cup sugar
- 1 cup water
Instructions
Part 1: Prepare the Simple Syrup
- Combine and Dissolve: In a small saucepan, combine the 1 cup sugar and 1 cup water.
- Simmer: Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture just begins to simmer. Pro Tip: Do not boil aggressively. Once clear, remove from the heat and set aside to cool completely. This is your simple syrup for sweetening the tea later.
Part 2: Infuse the Hibiscus and Pineapple
- Prepare Pineapple: Carefully wash the exterior of the medium pineapple. Peel the rind off, saving both the rind and the core. Chop the sweet, yellow flesh into cubes and set aside (you can use this as a garnish or enjoy it separately).
- Boil Ingredients: In a large, non-reactive stockpot, combine the 12 cups of water, the 2 cups of dried hibiscus sepals, and the saved pineapple rind and core.
- Simmer for Intensity: Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let it simmer, uncovered, for 15 to 20 minutes. Visual Cue: The liquid should turn an incredibly deep, rich, opaque ruby-red.
- Steep: Remove the pot from the heat, cover it, and let the mixture steep for a minimum of 2 hours, or until it has fully cooled to room temperature. The longer it steeps, the more intense the flavor will become.
Part 3: Strain, Sweeten, and Chill
- Strain: Pour the entire mixture through a fine-mesh sieve lined with cheesecloth (or a clean kitchen towel) into a large pitcher or container. Discard the strained solids (the hibiscus and pineapple pieces). Note: Press gently on the solids to extract all the liquid, but avoid over-squeezing, which can release bitter compounds.
- Sweeten: The tea will be extremely tart. Slowly add the cooled simple syrup to the tea base, tasting as you go. You may not need all of the syrup, or you may need more, depending on your preference for sweetness.
- Chill: Place the Hibiscus Iced Tea in the refrigerator to chill for at least 2 hours before serving.
Serve: Serve the iced tea over ice. Garnish with the reserved fresh pineapple cubes, lime slices, or a sprig of mint.
Notes
Storage Instructions: Store the chilled hibiscus tea in an airtight container in the refrigerator for up to 5 days.
Make-ahead Tips: This tea is perfect for making ahead! It needs a minimum of 4 hours (2 hours cooling/steeping + 2 hours chilling) before serving, so it’s ideal to brew the day before your event.
Scaling Guidance: This recipe can be easily doubled or tripled. Maintain the 1:6 ratio of dried hibiscus to water. Always boil and steep in a non-reactive pot (stainless steel or glass) as the acidity can react with aluminum.
Optional Traditional Additions (Enhancements):
- Ginger: Add a 3-inch piece of fresh, sliced ginger to the boiling step for a spicy kick.
- Spices: Add 2-3 cinnamon sticks and 1 teaspoon of whole cloves to the boiling step for a warmer, festive flavor (common in the Caribbean Sorrel recipe).
Tried this recipe?Please consider Leaving a Review!
