Pineapple juice

Name: Pineapple juice
Total time: 20 min
Yield: 4
Cuisine: Ouganda
Ingredients: 700 g ripe pineapple flesh without skin or hard core; About 500 ml cold drinking water, adjusted to make 1 litre strained drink; 20 ml strained fresh lemon juice; 0–20 g sugar, optional, depending on fruit sweetness

🍍 Fresh strained pineapple juice with a modest lemon note and optional sugar. About 1 litre, four 250 ml glasses, without milk or alcohol.

Ingredients

700 g ripe pineapple flesh without skin or hard core
About 500 ml cold drinking water, adjusted to make 1 litre strained drink
20 ml strained fresh lemon juice
0–20 g sugar, optional, depending on fruit sweetness

Preparation

Clean work area, knife, board, blender and jug. Wash pineapple exterior and lemon; discard spoiled or fermented fruit.

Remove crown, base, skin, eyes and hard core on a stable board. Weigh 700 g sound flesh and cut to fit the blender.

Blend with 250 ml cold water taken from the supply until no large chunks remain. Stop before scraping with a clean spatula.

Strain into the jug, pressing gently without forcing hard fibers through. Yield varies with fruit and strainer.

Squeeze lemon separately, remove seeds and measure 20 ml juice. Add and taste with a clean spoon before choosing sugar.

If desired, dissolve 0–20 g sugar gradually. Top up with cold water to 1 litre; not all available water may be needed.

Stir gently and divide into four clean 250 ml glasses. Serve immediately; natural foam or fine pulp sediment can be mixed gently.

If serving later, cover and refrigerate immediately. Preferably use the same day and within 24 hours refrigerated. Do not leave out for hours or treat as a shelf-stable preserve.