Sunday, September 26, 2010


I know summer is dying down, but this is a great recipe, and easy to make. Do a quick batch now, and save it for next summer when the pineapples are back in season.

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.
After I've made the pineappleade, I like to mix it with sparkling water (1/3 pineappleade, 2/3 sparkling water).

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.

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