The original recipe is from Martha Stewart. Because my spice shelf is crowded, I don't have things I won't use often, so no cloves for me. It's delicious all the same.
A couple of apartment hints for this recipe:
- Wash the pineapple first.
- You can twist off the green stuff at the top & then whatever you won't eat gets put in the pitcher.
- Sometimes my pineapple has mold in the bottom. It happens. I just cut around it.
- I freeze my ginger, so it doesn't spoil in the fridge. I use the microwave to defrost it just enough to grate.
- I know everyone says you should move the grater over the food. I don't do that. I hold the grater steady on the container where the food goes & move the food. It just feels more secure.
- You know the trick to use a teaspoon to peel the fresh ginger, right?
- I dissolve the sugar in 2 cups of water in my Pyrex measuring cup. I've found if you just toss it all in the pitcher, the sugar doesn't dissolve as well
- You can add what you like to this recipe: I've made pineapple lemonade by adding lemon juice (because I had a bunch of bald lemons from zesting for another recipe). It's delish.
- When I strain it, I use 2 measuring cups to hold the finished product while I wash the pitcher. This works great especially because I only have a tiny strainer.
It also makes a great cocktail with tequila. That recipe is: 2 shots pineappleade, 1 shot fresh lime juice, 1 shot tequila, 1 shot triple sec. Shake it with some ice, pour into a glass with fresh ice & garnish with some lemon or lime.