Hibiscus Mint Dunked Pineapple (Edit recipe)

The summer side dish/cool refreshment you’ll be enjoying all season long! Made with our new HIBISCUS SYRUP. Great for that summer evening on the back porch with dinner, poolside during the day with the kids, on the boat with friends, neighborhood BBQ or just to enjoy while you read a book. This is how you “PINEAPPLE” & you can bet you will find this in our fridge non stop!

10 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	1 g
Carbohydrates:	21 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	32 mg
Fiber:	9 g
Sugars:	4 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

1 whole Pineapple
.5 cup Hibiscus Syrup (click for recipe)
12 oz Hibiscus LaCroix Sparkling Water
2 - 3 whole Mint Leaves, optional

optional garnish

2 - 3 whole Mint Leaves, finely chopped
1 - 2 Tbsp Hibiscus Syrup (click for recipe)
.25 tsp Black Lava Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the pineapple, ala peel, core and slice.
Place in a container that has a good fitting lid. The size will vary depending on the size of your pineapple.
Drizzle in hibiscus syrup and about half of the sparkling water.
Add mint leaves and push in between pineapple spears, if using.
Top off with more of the water to fill the container and cover pineapple.
Secure the lid and place in the fridge. We let ours soak for 24 hours.
When ready to serve, place spears on a plate or serving platter. Sprinkle with mint, drizzle on a bit more syrup & a lil’ sprinkle of lava salt (all optional) or dive in and enjoy right from the jar, refreshingly delicious!

Notes

We let the pineapple marinate for a solid 24 hours, but depending on the size of your container and your personal preference, could be longer or shorter. Experiment & have fun!