Pineapple drink

🍍 A chilled drink made by cooking, straining and diluting pineapple flesh, six 200 ml glasses without peels.

Ingredients

• 600 g fresh pineapple flesh without peel or eyes
• 30 g white sugar
• Drinking water to make 1.2 litres final filtered drink, including 500 ml for cooking

Preparation

Wash pineapple outside before cutting. Remove peel, eyes and overly fibrous core. Weigh 600 g flesh and dice small; peel is not used.

Put cubes and 500 ml water in a pan. Bring to simmer about five minutes, then partly cover and gently cook ten minutes.

Stir sugar in at the end until dissolved. Remove from heat and mash carefully with a potato masher or sturdy spoon without splashing hot liquid.

Strain into a clean heatproof vessel. Gently press flesh in sieve and discard coarse fibres. Cool promptly in an external cold-water bath.

Top up with cold drinking water to a final 1.2 litres. Stir, cover and refrigerate about one hour, including post-straining cooling in this wait. Extend if necessary.

Stir and serve six 200 ml glasses without ice to preserve dilution. This cooked-flesh drink is neither pure pressed juice nor fermented peel drink.