Pineapple Beer from Liberia
- Ready In:
1 lg. pitcher
- 3 large pineapple, ripe*
- 2 1⁄2 cups sugar
- 2 teaspoons lime juice (1 to 2 limes)
- Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut into one-inch pieces.
- Transfer to a deep pot. I use an 8 quart pot.
- Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch pieces. Add to pot.
- Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil on medium-high until the pineapple and skin are soft and mushy.
- Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
- Pour the mixture through a metal sifter to remove the larger pieces of pineapple peel. Use a cook spoon to press help force the liquid through the sifter.
- Next, Use a clean cotton kitchen cloth to strain out the finer particles. You will have to use your hand to squeeze the pineapple beer out of the cloth.
- To sweeten, first melt sugar over low heat. Add the melted sugar and mix well. I recommend adding a half cup of the melted sugar at a time, until it is sweetened to your taste. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge.
- Make sure to buy the pineapple ripe. Pineapple is one of those fruits that does not ripen or sweeten if it is picked green.
- I determine the ripeness of a fresh pineapple by the smell. You can’t always go by the color because color may vary. A ripe pineapple will have a fresh, tropical smell. If it smells unpleasant or has soft and dark spots, it is bad.
- Store your pineapple at room temperature so that it keeps the sweet and tangy flavor.
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