The Washington Post, June 13, 2007
Kingston native and beverage maker Sammy Holness, owner of Exotic Tropics at the Crossroads Farmers Market in Takoma Park, learned to make this drink from his mother, who picked the pineapples from the family garden.
This recipe makes a fairly large amount, which can be refrigerated for 3 to 4 days.
Make sure the pineapples are ripe; they should smell sweet.
Makes 1 gallon (16 servings)
Ingredients:
Directions:
Peel the pineapples, discarding the tops. Place the peel in a large bowl with 5 cups of the very hot tap water. Cover and refrigerate for 5 hours.
Cut the pineapple flesh into chunks and puree in a blender until smooth. Strain through a fine-mesh strainer into a large bowl to extract the juice. Transfer the pulp to the peel mixture.
When the peel mixture is ready, strain its juice and add to the pineapple juice. Discard the pulp and peel.
Combine the ginger and 2 cups of cool water in a blender. Puree and transfer to a small saucepan. Bring to boil over medium-high heat, then let cool to room temperature. Strain and add to the pineapple-ginger juice.
Combine the honey and the remaining 1 cup of very hot water in a large measuring cup until dissolved. Add to the pineapple-ginger juice mixture. Add extra water as necessary to make 1 gallon. Refrigerate for 1 hour or until well chilled. To serve, pour into glasses and garnish with mint.
From Takoma Park Farmers Market vendor Sammy Holness.
72 calories, n/a fat, n/a saturated fat, n/a cholesterol, 3mg sodium, 19g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.
