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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Making this sweet and spicy beverage-known as gnamacoudji-is a thrifty way of using leftover pineapple skins. A tablespoon of grated lemon rind may be substituted for lemongrass. Ingredients:
2 whole unpeeled pineapples |
10 cup water, divided |
1 (3-inch) piece peeled fresh ginger, coarsely chopped (about 3 ounces fresh ginger) |
1/4 cup coarsely chopped peeled fresh lemongrass |
2 tablespoons water |
1 cup powdered sugar |
mint sprigs (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. Reduce heat; simmer 30 minutes. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard peels.
2. Combine ginger, lemongrass, and 2 tablespoons water in a food processor; process until finely chopped. 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. 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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