Pineapple Recipe

Prepare the fruit

Trim the top and bottom of the pineapple. Stand it upright and slice downward to remove the skin in vertical strips. Remove any remaining 'eyes' with the tip of a knife. Cut the pineapple into quarters lengthwise and remove the core from each quarter. Chop the pineapple flesh into large chunks (about 1–2 inch pieces).

Blend

Place the pineapple chunks in a blender. Add 1/2 cup cold water and the granulated sugar. Blend on high until the mixture is completely smooth, about 45–60 seconds. If your pineapple is very sweet, you can omit or reduce the sugar.

Strain (optional)

For a clear, smooth juice like a café serving, pour the blended pineapple through a fine-mesh sieve or chinois into a pitcher, pressing the pulp with the back of a spoon to extract as much liquid as possible. Discard or reserve the pulp for smoothies or baking. If you prefer a pulpy drink, skip straining.

Adjust and chill

Taste the juice and add 1 tsp fresh lime juice to brighten the flavor. If it tastes too sweet or concentrated, stir in up to 2 tablespoons (up to 1/8 cup) additional cold water to reach your preferred balance. Refrigerate the juice until cold (about 15–20 minutes) or serve immediately over ice.

Serve

For a small (about 12 oz) or large (about 20 oz) portion, fill a glass with ice cubes and pour pineapple juice over the ice, leaving a little room at the top. For a carafe (about 1 liter), pour the chilled juice into a carafe over ice or serve the carafe chilled with ice in individual glasses.

If desired, add a splash (about 1–2 oz / 0.25 cup) of club soda or sparkling water to each glass just before serving for a lightly fizzy pineapple spritz.

Garnish each glass with a pineapple wedge on the rim and a sprig of mint. Serve immediately.