Restaurants›D'Road Cafe›Cold Pressed Pineapple Juice Recipe

Cold Pressed Pineapple Juice Recipe

Name: D'Road Cafes Cold Pressed Pineapple Juice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 item ripe pineapple (cored and cut into chunks); 250 ml cold water; 15 ml fresh lime juice; 50 ml cold filtered water (for diluting, optional); 6 cubes ice (optional, for serving); 1 tsp pinch of sea salt (to brighten flavor, optional); 1 tbs simple syrup or honey (optional, to taste)

Inspired by D'Road Cafe

Time30m

Serves2

Make Cold Pressed Pineapple Juice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Juice

1 item ripe pineapple (cored and cut into chunks)1.06 cup (250 ml) cold water1.01 tbsp (15 ml) Fresh lime juice3 3/8 tbsp (50 ml) cold filtered water (for diluting, optional)6 cubes ice (optional, for serving)

Finishing & Storage

1 tsp pinch of sea salt (to brighten flavor, optional)1 tbs simple syrup or honey (optional, to taste)

Method

Preparation

Prepare pineapple

Select a ripe pineapple: it should be fragrant at the base and slightly yielding when pressed. Lay pineapple on a cutting board, slice off the crown and base, stand upright and slice away the skin, removing most of the eyes. Cut the pineapple into quarters lengthwise, remove the core from each quarter and chop the flesh into 2–3 cm chunks until you have roughly 4–6 cups of fruit (about 1 whole pineapple).

Chill equipment (optional)

For best cold-pressed flavor, chill the juicer parts, collection pitcher, and serving glasses in the refrigerator for 20–30 minutes before juicing.

Cold Pressing / Juicing

Using a cold press (masticating) juicer

Feed pineapple chunks into the juicer chute gradually. If the juicer runs slowly, add a tablespoon of cold water to help move the fruit through. Collect the juice in a chilled pitcher. Repeat until all pineapple is processed. If the juice seems too viscous, add the 250 ml cold water in small increments while juicing to achieve your desired consistency. Aim for a silky, slightly pulpy texture.

Using a blender and straining (if no cold press)

Place pineapple chunks and 250 ml cold water in a high-speed blender. Pulse/blend on medium-high until the fruit is smooth (20–40 seconds). Pour the blended mixture through a fine-mesh sieve, nut milk bag, or double-layer cheesecloth into a pitcher, pressing or squeezing to extract as much liquid as possible. Discard the remaining pulp or reserve for other uses (smoothies, baking, compote). If the juice is very thick, stir in additional cold filtered water (up to 50 ml) to reach desired consistency.

Finishing Touches

Stir in 15 ml fresh lime juice to brighten the pineapple flavor. Taste and, if desired, add up to 1 tablespoon simple syrup or honey and a very small pinch (up to 1/8 tsp) of sea salt to balance sweetness and enhance aroma. Mix thoroughly until combined.

If you prefer extra-cold juice, add ice cubes to serving glasses or chill the juice in the refrigerator for 20–30 minutes. Do not freeze—freezing will alter the fresh texture.

Serving & Storage

Serve the cold-pressed pineapple juice over ice or straight up. Garnish with a small wedge of pineapple or a lime wheel if desired.

Store any leftover juice in an airtight glass bottle in the refrigerator for up to 48–72 hours. Shake gently before serving, as natural separation will occur. For best flavor and nutrients, consume within 24–48 hours.