What’s Your Summer Signature Drink? We’ve Got the Answer
Every summer party needs a signature drink. This one comes with a fermentation twist.
Sweet pineapple, floral hibiscus and warm cinnamon combine to yield a vibrant punch whose flavors develop over time. As the mixture ferments, the fruits release their juice, adding depth, complexity and tang.
Fresh orange juice, crisp Granny Smith apples and a splash of red wine or pomegranate juice turn the punch into a colorful centerpiece worthy of rooftop gatherings, backyard celebrations or poolside soirées.
For culinary professionals, understanding fermentation opens the door to new flavor combinations and creative beverage development.
Students at the Institute of Culinary Education explore fermentation through hands-on training while building the technical skills, industry connections and real-world experience needed for careers across the culinary world.
From New York City to Los Angeles, they're experiencing the techniques that help turn simple ingredients into memorable food and drink experiences.
🔎 See how to harness beneficial bacteria to elevate both nutrition and flavor — exemplified perfectly in this video breakdown of traditional Mexican Tepache.
Ingredients
Pineapple Hibiscus Punch
Yield: 1 gallon
- 1 ripe pineapple, diced
- 1 cup hibiscus tea leaves
- 6 cinnamon sticks
- ⅔ cup agave nectar
- 4 teaspoons sea salt
- 1 cup apple cider vinegar
- 4 cups apple juice, or as needed
Fermented Pineapple Hibiscus Punch Sangria
Yield: 6 cups
- 4 oranges
- 1 pineapple
- 3 Granny Smith apples, diced
- Ice, for serving
- 1 cup red wine or pomegranate juice
- 1 jar pineapple hibiscus punch
Directions
Pineapple Hibiscus Punch
- Combine pineapple, hibiscus tea leaves, cinnamon sticks, agave nectar and salt in a large bowl. Massage gently 1 minute.
- Let stand 5 minutes.
- Transfer mixture to a sterilized gallon-sized glass jar.
- Place a fermentation weight over the fruit.
- Add enough apple juice to fully submerge ingredients, leaving 1 inch of headspace.
- Secure with an airlock lid and ferment at room temperature 5 to 7 days.
- Refrigerate until ready to use.
Fermented Pineapple Hibiscus Punch Sangria
- Juice 3 oranges. Slice remaining orange for garnish.
- Cut pineapple into bite-sized pieces.
- Divide diced apples among serving glasses.
- Fill glasses with ice.
- Pour orange juice, red wine or pomegranate juice and fermented pineapple hibiscus punch over ice.
- Garnish with orange slices and pineapple before serving.
