📝 About This Recipe
Transport your senses to the shores of the Caribbean with this vibrant, freshly pressed pineapple juice that balances natural sweetness with a sophisticated botanical twist. Unlike store-bought varieties, this recipe utilizes the whole fruit and a hint of warming ginger and cooling mint to elevate the juice into a gourmet refresher. It is a revitalizing, enzyme-rich beverage that captures the pure, unadulterated essence of a perfectly ripened tropical summer.
🥗 Ingredients
The Fruit Base
- 1 large Ripe Golden Pineapple (peeled, cored, and cut into 1-inch chunks)
- 1 inch Fresh Ginger Root (peeled and thinly sliced)
- 2 tablespoons Lime Juice (freshly squeezed to balance the sweetness)
Sweetener and Infusion
- 2 cups Cold Filtered Water (use more or less depending on desired thickness)
- 1-2 tablespoons Agave Nectar or Honey (optional, depending on the ripeness of the fruit)
- 6-8 pieces Fresh Mint Leaves (for a subtle aromatic undertone)
Finishing and Garnish
- 1 pinch Sea Salt (to enhance the natural fruit sugars)
- 2 cups Ice Cubes (for chilling and serving)
- 4 pieces Fresh Mint Sprigs (for garnish)
- 4 slices Pineapple Wedges (triangular cuts for the rim of the glass)
- 4 pieces Maraschino Cherries (optional, for a retro tropical look)
👨🍳 Instructions
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1
Select a ripe pineapple by ensuring it has a fragrant, sweet aroma at the base and the leaves pull out easily from the crown.
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2
Place the pineapple on a stable cutting board. Slice off the top crown and the bottom base to create flat surfaces.
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3
Stand the pineapple upright and carefully shave off the skin in downward strokes, following the curve of the fruit and removing the 'eyes'.
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4
Quarter the pineapple vertically and remove the tough inner core. Chop the remaining golden flesh into uniform 1-inch cubes.
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5
In a high-speed blender, combine the pineapple chunks, sliced ginger, and the 6-8 fresh mint leaves.
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6
Pour in 1 cup of the cold filtered water and the freshly squeezed lime juice to help the blending process.
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7
Secure the lid and blend on medium speed for 30 seconds, then increase to high for another 60 seconds until the mixture is a smooth, frothy puree.
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8
Taste the puree. If the pineapple is tart, add your choice of agave nectar or honey and a tiny pinch of sea salt, then pulse for 5 seconds.
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9
Place a fine-mesh sieve or a nut milk bag over a large glass pitcher. Pour the blended mixture through the strainer.
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10
Use the back of a ladle or a spatula to press down on the solids, extracting every drop of precious juice into the pitcher.
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11
Whisk in the remaining cup of cold water to reach your preferred consistency. If you prefer a thicker nectar, omit the extra water.
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12
Chill the pitcher in the refrigerator for at least 30 minutes to allow the flavors to meld and the temperature to drop.
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13
Stir the juice well before serving, as natural separation will occur.
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14
Fill tall glasses with ice cubes and pour the chilled juice over the top, leaving a little room at the rim.
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15
Garnish each glass with a fresh mint sprig, a pineapple wedge, and a cherry for a professional, resort-style presentation.
💡 Chef's Tips
Choose a pineapple with a deep yellow/orange hue for maximum sweetness; green pineapples are often underripe and acidic. If you don't have a fine-mesh strainer, you can leave the pulp in for a 'rustic' style juice filled with extra fiber. To make this a sparkling refresher, fill the glass halfway with juice and top with chilled club soda or ginger ale. Store any leftover juice in an airtight glass jar for up to 3 days; shake vigorously before drinking as it will settle. Avoid using the pineapple core in the juice if you want a perfectly smooth texture, though it can be juiced if using a professional centrifugal juicer.
🍽️ Serving Suggestions
Pair with spicy Caribbean jerk chicken to cool down the palate. Serve alongside a brunch spread of coconut pancakes and fresh tropical fruit salad. Use this juice as a base for a 'Pineapple Mocktail' by adding a splash of grenadine and a rim of Tajín seasoning. Excellent served with grilled seafood skewers or shrimp tacos with mango salsa. Enjoy as a post-workout recovery drink due to the natural anti-inflammatory properties of bromelain in the pineapple.