Gingered Pineapple Juice

Making this sweet and spicy beverage--known as gnamacoudji--is a thrifty way of using leftover pineapple skins. A tablespoon of grated lemon rind may be substituted for lemongrass.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 67
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 17.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 2 mg


2 whole unpeeled pineapples
10 cup water, divided
1 (3-inch) piece peeled fresh ginger, coarsely chopped (about 3 ounces fresh ginger)
1/4 cup coarsely chopped peeled fresh lemongrass
2 tablespoons water
1 cup powdered sugar
Mint sprigs (optional)


Remove peel from pineapples; cut peel into 3-inch pieces (reserve pulp for another use). Combine peels and 6 cups water in Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard peels.

Combine ginger, lemongrass, and 2 tablespoons water in a food processor; process until finely chopped. Place ginger mixture on a dampened double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag and 4 cups water in a medium bowl; let stand 30 minutes. Strain reserved pineapple cooking liquid and ginger mixture into a large pitcher; discard cheesecloth bag. Add sugar; stir well. Chill. Serve over ice. Garnish with mint sprigs, if desired.

April 2003
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