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Gingered Pineapple Juice

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.

Cooking Light APRIL 2003

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 17.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 2mg
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Gingered Pineapple Juice recipe

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