Pineapple Spice Drink
photo by Baby Kato
- Ready In:
- 12hrs 15mins
- 1 large fresh pineapple
- 1⁄2 teaspoon whole cloves
- 1 cup sugar
- 1 stalk gingerroot, peeled (about 6-inch cut in thirds)
- 8 cups boiling water
- Slice pineapple, the peel, the core and all, into thin slices.
- Combine the sliced pineapple with the cloves, sugar and ginger in a bowl large enough to hold the water.
- Pour the boiling water over the mixture and stir.
- Cover and refrigerate for at least 12 hours and up to a day.
- When ready to serve, strain into a pitcher, discarding the pineapple solids and spices.
Questions & Replies
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I followed Marra's inclination on this and used some fresh pineapple juice, but followed suit in every other ingredient. I am not a clove person per se/ however; in this drink it does bring out the taste of the pineapple and gingerroot. I made in the morning and then dumped it over some beautiful, fancy ice cubes and at the end of the day, made a refreshing wonderful, delicious drink. Perfect for the hot, Maryland weather, and will make ahead again. Garnished with a sprig of mint. Thanks, Chef Kate! Made for *ZWT4* June 2008.
Cool and refreshing. We made the frugal version, using this recipe with the peel and core of the pineapple, and the fleshy parts in another recipe. I sliced the gingerroot and doubled the cloves, but still had little spice taste in the finished juice. I would increase the cloves and grate the ginger next time.
This recipe was definitely worth the making, as unusual as the combo of ingredient sounds to me! I appreciated the combinaton of pineapple & cloves, while the gingerroot added a nice 'something' that made this drink well-worth making! Thanks for sharing a great recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]
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RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>