Pineapple Juice Recipe

Pineapple Juice

1. 1

   Prepare the pineapple

   Trim top and bottom from the pineapple with a sharp knife. Stand pineapple upright, slice off the skin in vertical strips, removing most of the eyes. Cut the pineapple into quarters lengthwise, remove the core from each quarter, then chop the flesh into roughly 1-inch pieces until you have about 4–5 cups.

2. 2

   Blend

   Place the chopped pineapple in a high-speed blender. Add 1 cup cold water, 2 tablespoons granulated sugar, 1 teaspoon fresh lime juice, and a pinch of salt. Blend on high for 45–60 seconds until the mixture is very smooth and no large chunks remain. If your pineapple is extremely ripe and sweet, reduce or omit the sugar.

3. 3

   Strain (optional)

   For a smoother juice, place a fine-mesh sieve or cheesecloth over a large bowl. Pour the blended pineapple into the sieve and use a spatula to press the pulp, extracting as much liquid as possible. If you prefer pulpy juice, skip this step and retain the blended mixture as-is.

4. 4

   Adjust sweetness and chill

   Taste the strained or unstrained juice. If it needs sweetening, stir in an additional 1/2 tablespoon sugar at a time until you reach your preferred sweetness. If the juice is very concentrated, dilute with up to 1/2 cup more cold water to taste. Chill in the refrigerator for at least 15 minutes or serve immediately over ice.

5. 5

   Serve

   Fill glasses with ice cubes and pour the pineapple juice over the ice. Garnish with a lime wedge or a small pineapple wedge if desired. Stir before drinking.

6. 6

   Storage

   Store any leftover juice in an airtight container in the refrigerator for up to 48 hours. Shake or stir before serving; fresh-pressed juice may separate on standing.