Recipe by Claudette Zepeda-Wilkins
Start to Finish: 20 minutes
Servings: Makes 4 drinks
1/2 fresh pineapple (10 oz.), peeled and cut into 1-inch-thick rounds, then cut into half-moons
Vegetable oil, for brushing
2 hibiscus tea bags
1 cup pineapple soda (such as Jarritos or Fanta)
2 limes, juiced (about 1/4 cup)
1 lemon, juiced (about 1/4 cup)
1/4 cup sugar
5 lime wheels
1. Heat a grill to high. Brush the pineapple slices with oil. Grill until charred in spots, about 2 minutes per side. Cut one piece into 4 wedges and reserve for garnish.
2. In a small bowl, mix the tea bags with 1/2 cup boiling water. Let steep for 3 minutes. Discard the tea bags. Let the tea cool.
3. In a blender, puree the grilled pineapple and 1/2 cup water. Strain into a medium bowl or pitcher, pressing on the solids in the strainer. Stir in the tea, soda, lime juice, and lemon juice.
4. Pour the sugar onto a small plate. Rub 1 lime wheel around the rims of 4 tall glasses. Dip the rims in the sugar. Fill the glasses with ice and the mockarita. Garnish with the lime wheels and pineapple wedges.