Gnamacoudji (Gingered Pineapple Juice)

Submitted by Member 610488

"This traditional recipe is from the Ivory Coast."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 pineapple, whole and unpeeled
• 10 cups water, divided
• 1 (3 inch) fresh ginger, peeled and coarsely chopped
• 1⁄4 cup fresh lemongrass, coarsely chopped peeled or 1 tablespoon lemon zest, grated
• 2 tablespoons water
• 1 cup powdered sugar
• mint sprig (optional)

directions

1. 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.
2. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard peels.
3. Combine ginger, lemongrass/lemon rind, 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.
4. 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.
5. Add sugar; stir well. Chill. Serve over ice. Garnish with mint sprigs, if desired.