One Sunday evening, after cutting up a beautiful ripe pineapple for dessert, something remains that everyone throws away without thinking: the skins. This is a mistake. These rough, fragrant peels have everything needed to make an infusion that truly warms you up — not just some supermarket herbal tea.
Ingredients :
- Pineapple peels — Use a fresh pineapple, not canned. Industrially processed peels no longer have any useful aroma. Pick a very ripe pineapple: it should smell strong at the base, and the top leaves should come off easily when pulled. The skin should be a nice yellow-orange, not still green over three-quarters of it.
- Whole cloves — Between 8 and 10 cloves per liter is the right balance. Less, and you barely taste them. More, and it becomes medicinal and completely drowns out the pineapple. Start with 8 if it’s your first time — you can adjust next time.
- Fresh ginger (optional) — Three or four thin slices are enough to add a slight warmth at the finish. If you don’t have any, don’t worry — the infusion holds up very well without it.
