Pineapple peel: Use the core, too, for even more bromelain Orange and lemon: Make sure to use fresh orange and lemon juice. You can use a regular orange or even blood orange. Aromatics: Ginger and turmeric. I prefer to use fresh rather than powdered, so you don’t end up with the ground spice’s sediment in the liquid. Spices & Herbs: Cinnamon sticks, cayenne or black pepper (optional, to help curcumin absorption), and rosemary. You can experiment with other herbs that pair well with pineapple, such as mint, lemon basil, basil, sage, etc. Sweetener: I sweetened it with honey after making the tea. You could use maple syrup, or not add a sweetener at all.
Make juice: After brewing the tea, the pineapple pieces should still have plenty of flavor. Add the pulp to a blender with some water and blend. Then, sieve the mixture to make juice. Or blend into pulp: Blend the pineapple peel, ginger, and turmeric into a pulpy mush. This can be frozen into ice cubes and then used in smoothies, added to marinades, or made into a single portion of hot tea.
