Rating: 5 stars
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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.

Recipe by Cooking Light April 2003

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

67 calories; calories from fat 1%; fat 0.1g; poly fat 0.1g; protein 0.1g; carbohydrates 17.1g; fiber 0.2g; iron 0.1mg; sodium 1mg; calcium 2mg.
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