Pineapple Juice Recipe

Prepare pineapple

Wash the pineapple, slice off the crown and base, then stand it upright on a cutting board. Using a sharp chef's knife, cut downward to remove the skin, following the curve. Remove any remaining 'eyes' with the tip of the knife. Slice the pineapple into quarters lengthwise, remove the core from each quarter, then cut the flesh into 1-inch chunks until you have approximately 4 to 5 cups of pineapple pieces.

Blend

Place the pineapple chunks into a high-powered blender. Add 1 1/2 cups of the cold water (reserve remaining water to adjust consistency). If using sugar instead of simple syrup, add it now. Blend on high until the pineapple is completely puréed and smooth, about 45–60 seconds.

Strain (optional)

If you prefer a silky, pulp-free juice, place a fine-mesh sieve or nut milk bag over a large bowl or pitcher. Pour the blended pineapple into the sieve and use a spatula to press the pulp, or gently squeeze the nut milk bag until most of the liquid is extracted. If you like some pulp, skip this step and pour blended pineapple directly into the pitcher.

Adjust consistency

Stir in the remaining 1/2 cup water a little at a time until the juice reaches your desired consistency. For a thicker, smoothie-like juice use less water; for a lighter juice use more.

Taste the juice. If it needs sweetening, stir in granulated sugar or simple syrup until dissolved. Add the fresh lime juice and a pinch of salt to brighten the flavor and balance sweetness. Stir well and taste again, adjusting sugar or lime as needed.

Pour the juice into a pitcher and refrigerate for at least 30 minutes if you prefer it cold. To serve immediately, fill glasses with ice cubes and pour over ice. Garnish each glass with a pineapple wedge and a sprig of mint if desired.

Store any leftover juice in an airtight container in the refrigerator for up to 48 hours. Shake or stir before serving, as separation may occur.