Let’s dive into crafting these delightful drinks:

1. Start by boiling the water and pouring it over the dried hibiscus flowers. Let them steep for about 10 minutes. This reminds me of those early mornings when I’d sneak into the kitchen, boiling water for a cup of tea while dreaming of the day ahead.
2. While the hibiscus is steeping, blend the pineapple chunks, sugar, and lime juice until smooth. The vibrant colors are reminiscent of the rolling fields of Devon in spring.
3. Strain the hibiscus tea into a pitcher, discarding the flowers, and mix in the blended pineapple concoction.
4. Grate fresh ginger into the mix, adding a touch of warmth that draws parallels to the cozy feeling of a well-stoked fire in winter.
5. Stir in fresh mint leaves, crushing them slightly with a wooden spoon — a nod to the tools of the trade that have seen countless scones and crumbles come to life.
6. Fill glasses with ice cubes, pour in the drink, and garnish with a sprig of mint for that final flourish.

Each step is simple yet significant, much like the cooking lessons learned from my mum, where the tiniest detail could transform a dish entirely.