- Add sorrel, ginger, cloves, allspice, cinnamon, cardamom, and sugar to a stockpot filled with 1 gallon water. Bring to a boil over medium heat. As soon as tea boils, turn off heat and add citrus zest. Let steep for 30 minutes.
- Meanwhile, peel, core, and cube pineapple. Transfer cubed pineapple to a glass pitcher. Strain tea into pitcher and refrigerate for at least an hour before serving. Garnish with lime.