Yield: 8 servings

  • Pineapple juice
  • 2 sprigs fresh mint, leaves picked and stems discarded
  • 2 hibiscus tea bags or ½ cup dried hibiscus flowers
  • ¼ cup fresh lime juice
  • ½ pound fresh strawberries, hulled
  • ½ cup store-bought hibiscus syrup or homemade simple syrup
  • Fresh strawberries, lime slices and fresh mint leaves, for serving (optional)

Step 1

The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.

Step 2

To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)

Step 3

Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.

Step 4

While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)

Step 5

Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.

Step 6

Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.

Source: NYT Cooking