Dry toast the 10 g Cloves, 6 g Star Anise, 5 g Grains of Selim (Hwentia) . Add in the 5 g Cinnamon at the end. Allow to cool before using.
Peel the 1 no. Small Pineapple and 3 no. Small Oranges. Place the peels in a pot, add water and boil.
Set aside the cinnamon, and 1-2 star anise. Cut up the pineapple, 100 g Fresh Ginger Root and oranges.
To a blender, add in the pineapple, oranges, ginger and the toasted spices. Blend with some water.
To a 5L tupperware, add in the 100 g Hibiscus Leaves (Sorrel), the blended mixture, the set aside spices, the 3 g Dried Pepper Flakes and the boiling peels.
Add in 4 L Water, mix well and cover to steep overnight or some good couple of hours.
Strain the juice from the chaff. Bottle and refrigerate.
Can be enjoyed warm or cold. Can also be served with slices of oranges, mint and ice.
