Ingredients:
- 1.5 cups dried hibiscus (approx. 100 g)
- 3 liters hot water (for steeping)
- 9 liters cold water
- 3 kg pineapple purée
- 400 g agave syrup or honey
Preparation:
- Steep hibiscus in hot water for 15 minutes, then strain.
- Mix with remaining ingredients.
- Serve chilled in your Fill dispenser.
