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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Cooking Light Ingredients:
2 fresh pineapple (whole) |
10 cups water, divided |
3 ounces fresh ginger |
1/4 cup coarsely chopped peeled fresh lemongrass |
2 tablespoons water |
1 cup powdered sugar |
mint sprig (optional) |
Directions:
1. Remove peel from pineapples; cut peel into 3-inch pieces (reserve pulp for another use). Combine peels and 6 cups water in Dutch oven; bring to a boil.
2. Reduce heat; simmer 30 minutes. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard peels.
3. Combine ginger, lemongrass, and 2 tablespoons water in a food processor; process until finely chopped.
4. Place ginger mixture on a dampened double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag and 4 cups water in a medium bowl; let stand 30 minutes.
5. Strain reserved pineapple cooking liquid and ginger mixture into a large pitcher; discard cheesecloth bag. Add sugar; stir well. Chill. Serve over ice. Garnish with mint sprigs, if desired.
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