Homemade Pineapple Juice
Homemade pineapple juice is just that, pineapple juice made in your home from a fresh store/market bought pineapple. There are typically two versions of making homemade pineapple juice (as far as I’m aware!): the first involves chopping up the meat of the pineapple and blending it with some water and sugar. The second version involves peeling and boiling the skin with some ginger and also involves adding some sugar or honey.
This recipe is for the latter version which is much lighter and quite refreshing. It’s actually my mum’s recipe! She made it quite often when I was in secondary school and after a hot day trekking/bussing home from school (school was like a 30 minute walk back), yeah, this was totally welcome! It’s a pretty straightforward recipe, albeit with more steps, so let’s get to it!
To make homemade pineapple juice, here’s what you’ll need:
|Prep Time: 15 mins
||Cook Time: 30 mins
||Difficulty: Easy||Serves: 1-2
- 1 m/l fresh pineapple
- Fresh ginger (about the size of your little finger)
1. Wash body of pineapple thoroughly
2. On a flat surface, use a sharp knife to cut off the head, discard
3. Hold pineapple upright, cut sides; don’t discard skin
4. Lay pineapple on its side, cut the bottom of the pineapple; don’t discard
5. With pineapple still on its side, cut into it vertically
6. Using a smaller knife, cut out any bad bits and discard
7. Cut pineapple meat into halves, transfer to bowl & refrigerate
8. Transfer pineapple skins, 2 pieces of the sliced pineapple & ginger to a pot
9. Add enough water to cover skins
10. Boil over medium heat for 15 minutes
11. Turn off heat, leave pot covered and let steep for 15 minutes
12. Using a slotted spoon, remove pineapple skins from pot, drain juice into a bowl, transfer skins back to pot, set aside
13. Using a small sieve positioned over the mouth of a jug/pitcher, drain juice to rid it of sediments
14. Rinse sieve of sediments
15. Set pitcher aside
16. Return to pineapple skins; still in the pot, squeeze skins & sliced pineapples as much as you can, transfer squeezed skins/pineapple to bowl, discard
17. Sieve juice from squeezed skins; discard sediments
18. Add sieved juice to pitcher *if you’d like to add sugar, this would be the step to do so…I’d say about 1/2 a cup of sugar should do*, refrigerate
19. And you’re done!
- This is a very light version of your typical pineapple juice as you’d buy from the store/market. Even if you diluted the packaged kind, I doubt it would be this light.
- It is very important to wash the pineapple thoroughly before you begin any of the steps! You want to wash off as much dirt as you can before preparing it for consumption.
- This would be great for those living in hot climates, but even if you’re in an area that’s already getting cold, you could still make and enjoy it (after all, I imagine you’d still drink cold stuff anyway!)
- If you prefer, you can just peel and cut the pineapple, blend it with some water and sugar/honey to make another version that would be thicker than this and more like the store bought kind.
- If you’re weary of all the unfamiliar ingredients on the juice box packaging, you can tell them to chuck it (don’t tell them I told you that!) and make your own!
- If you or someone in your family is a diabetic, this would work for them and help them cut back on all that sugary stuff.
- You can sieve the juice twice (or more) depending on how much sediment you are able to see at the bottom of the bowl.
- You can add a variation of spices to the drink apart from ginger. I’m a huge fan of fresh ginger, so any recipe that it can be added to, please believe, I will add it! For instance, you could add ground cinnamon or cinnamon sticks, vanilla extract (imitation or original, so long as it tastes like vanilla!) or even vanilla sticks.
- I didn’t add sugar to this because when my mum made it, she never added sugar and I’ve come to prefer that taste, coupled with the fact that I don’t have a sweet tooth myself (why do you think there are barely any cookie, cake type recipes on here?! hmmm ;)
- Of course, if you’d prefer it sweeter, you can definitely add sugar to it. Depending on the amount of juice you have left at the end (based off the size of pineapple you bought and how much water you added), I’d start with 1/2 a cup – 1 cup of sugar.
- You can use either white or brown sugar, I doubt that it would matter much.
- If you prefer not to use sugar, you can also use honey or agave nectar. Since those are not as sweet as sugar and might need more to make it sweet, you could still start with 1/2 a cup to gauge the sweetness, so you don’t over sweeten it. It’s always easier to make something sweeter than it is to take away the sweetness.
- Serve alone with ice cubes…
- Slice off a tiny bit of some of the cut pineapple and add to the side of the glass as a garnishment (forgot to take a photo, sowwy!)
- You can also drink this with any lunch/dinnertime meal in place of your regular refreshment of choice.