Directions
Part 1 : Get the ginger and pineapple ready
- Peel and cut the ginger in small chunks
- Peel the pineapple; remove the core and cut in small chunks
.Part 2 : Make the juice
- Mix the ginger and pineapple chunks, with the cloves, and blend with 10 cups of water using a blender until smooth
- Strain the juice through a sieve or cheesecloth into a large bowl, making sure to squeeze as much of the liquid out
- Using the remaining water, repeat the blending process with the ginger and pineapple pulp obtained from the previous step
- Strain the juice through a sieve or cheesecloth into a large bowl, making sure to squeeze as much of the liquid out
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Part 3 : “Season” the juice
- Squeeze the juice from the 4 lemons into to the liquid obtained from Part 2
- Add sugar to your taste and mix well until all the sugar has dissolved
- Add vanilla + pineapple extract and mix one more time
- Transfer to a pitcher and throw in mint leaves
- Serve over ice (or warm up) and enjoy
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Notes
- Here, I used 1/2 of a large pineapple. If you have a medium size pineapple you can use all of it
- I recommend the first round of blending the ginger/pineapple mixture be done in batches if you have a small blender. Here, I did it in two batches. I used 5 cups per batch (for a total of 10 cups in the first round of blending) and reserved the last 5 cups for the second round.
- This juice can also be heated up and enjoyed as tea. For tea, I replace the sugar with some honey.
- You can store this in a fridge for up to a week, but I promise it will not last 2 days.
- This recipe can be done with just the main ingredient: ginger
- You can leave the pineapple out if you are allergic to pineapple. I would reduce the amount of water to 10-12 cups.
- The whole cloves are also optional, but I highly recommend using them because cloves’ health benefits are also plentiful
- Finally, you can omit the mint leaves and/or the vanilla extract if you’d like but they add a little something to the drink you do not want to miss.
