Pineapple Juice Recipe

Pineapple Juice

1. 1

   Prepare pineapple

   If not already prepared, cut a ripe pineapple: remove top and bottom, slice off skin, trim eyes, then core and chop into approximately 1-inch chunks until you have about 4 cups (packed). Using ripe fruit yields the best natural sweetness and aroma.

2. 2

   Blend fruit

   Place the 4 cups of fresh pineapple chunks in a blender. Add 1 cup cold water to help the blender run smoothly. Add 1 tablespoon granulated sugar (adjust or omit depending on pineapple sweetness), 1 teaspoon fresh lime juice, and a pinch of fine sea salt. Blend on high for 45–60 seconds until completely smooth and foamy.

3. 3

   Strain (optional)

   If you prefer clear juice without pulp, set a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended pineapple through the sieve, pressing gently with a spatula or the back of a spoon to extract as much liquid as possible. Discard or save the strained pulp for smoothies or baking. If you like pulp, skip this step and keep the blended mixture as-is.

4. 4

   Chill and adjust sweetness

   Taste the juice. If it needs more sweetness, stir in up to 1 additional tablespoon of sugar (dissolve it first in a tablespoon of warm water if needed). If it’s too concentrated, add additional cold water 2 tablespoons at a time until you reach the desired body and flavor. Refrigerate the juice for at least 15 minutes or serve immediately over ice.

5. 5

   Serve

   Fill glasses with ice cubes (about 1 cup divided among servings). Pour the pineapple juice over the ice. Garnish each glass with a mint leaf or a small pineapple wedge if desired. Stir before drinking to mix any settled solids.

6. 6

   Storage

   Store leftover juice in a sealed container in the refrigerator for up to 48 hours. Shake or stir well before serving; separation is natural.