The only thing I looked forward to more… than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices you’d normally be served to wash it all down. Usually the fruit in ‘season’ would be used, so you’d get sour sop, citrus, passion fruit, mango, mauby and a host of others. But freshly made pineapple juice served with ice was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats (do you remember ice-blocks?).
You’ll Need…
1 Large Ripe Pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters
It’s very important that you wash the pineapple thoroughly as we’ll be using the skin (and core) in making this juice, as the elders would have done it. Best case scenario you can get pineapples from a source you know where they did not use chemical sprays on them. Ours usually came from our backyard so we didn’t have to worry about that.
Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.
As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it.
When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn of the stove and allow the liquid to cool before proceeding.
Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.
You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down – discard the remaining pulp (or use for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.
Chill in the fridge or serve immediately with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks. A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. BTW for added flavor, you can add the juice of a lime.
Please note that if you get a really ripe/sweet pineapple you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough to your liking and adjust accordingly.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2
Recipe Card
Traditional Caribbean Pineapple Juice
Description
Learn to make the best pineapple juice the Caribbean way. It uses fresh pineapple skins, core, and warming spices to create a refreshing homemade juice rich in enzymes and antioxidants, perfect for digestion, immunity, and staying cool.
Ingredients
Instructions
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Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
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In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
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Remove from heat and allow the mixture to cool.
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Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.
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Strain the blended mixture to remove any pulp.
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Stir in Angostura bitters. Chill before serving over ice.
Note
- Make sure the pineapple is thoroughly washed before using the skin and core.
- Adjust sugar to taste based on the sweetness of the pineapple.
- Optional: Add a dash of vanilla or almond extract, or a squeeze of lime juice.
