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Refreshing Pineapple Juice with Ginger

Name: Refreshing Pineapple Juice with Ginger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 ripe pineapple, peeled and chopped; 1 tablespoon of fresh ginger, grated; 1/2 cup of ice water; 2 tablespoons of sugar (optional); Ice to taste

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories140 kcal

Resumo para quem tem pressa

"Pineapple juice with ginger unites the tropical sweetness and mild acidity of the ripe fruit with the stimulating and thermogenic spiciness of the fresh root. It is worth making for the ease of preparation with simple ingredients and for offering a refreshing hydration for any moment of the day."

Refreshing Pineapple Juice with Ginger

O Que Você Precisa Saber

- Uso de 1 abacaxi maduro descascado e picado em cubos médios com aproveitamento da polpa suculenta - Adição de 1 colher de sopa de gengibre fresco ralado e meia xícara de água gelada para facilitar o batimento - Peneiramento da mistura homogênea para separar fibras densas antes de verter sobre pedras de gelo

Ingredients

Main Course

1 ripe pineapple, peeled and chopped
1 tablespoon of fresh ginger, grated
1/2 cup of ice water
2 tablespoons of sugar (optional)
Ice to taste

Instructions

Main Course

Place the chopped pineapple in the blender.

Add the grated ginger and cold water.

If desired, add sugar to sweeten the juice.

Beat everything until you get a homogeneous mixture.

Use a strainer or sieve to separate the juice from the pulp.

Discard the pulp or reserve for other preparations.

Serve the juice in glasses with ice.

Garnish with a slice of pineapple, if desired.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Refreshing Pineapple Juice with Ginger com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Rale o gengibre fino descartando as fibras compridas para que ele se incorpore sem deixar fiapos no copo - Se o abacaxi estiver bem maduro e doce, dispense o açúcar para valorizar as notas naturais da fruta - Sirva imediatamente sobre pedras de gelo para que o frescor cítrico e a picância permaneçam equilibrados

Variations

- Suco cremoso de abacaxi e gengibre batendo a fruta com uma colher de sopa de leite de coco culinário no liquidificador - Abacaxi com gengibre e hortelã acrescentando dez folhas frescas de hortelã antes de ligar o aparelho - Picolé natural despejando o suco coado em forminhas plásticas de picolé e congelando por 4 horas para as crianças

Substitutions

- O abacaxi pérola pode ser substituído por abacaxi havaí maduro ou polpa pura de abacaxi congelada sem açúcar - O gengibre fresco pode ser substituído por uma pitada de cardamomo moído, canela em pó ou folhas frescas de capim-santo - A água gelada pode ser substituída por água mineral gaseificada ou água de coco verde bem gelada

How to Store

Keep the juice in a sterilized glass bottle with a lid in the refrigerator for a maximum of 24 hours. Shake before serving to restore consistency, as the liquid fraction and microfibers tend to dissociate during refrigerated rest.

Can You Freeze It?

The already strained juice can be frozen in ice cube trays for up to 90 days, yielding aromatic cubes perfect for flavoring water. It's also feasible to freeze the fresh chopped pineapple pieces with the grated ginger in individual portions.

What to Serve With

Excellent companion for homemade lunches, such as feijoada, grilled meats, and fish and seafood dishes. In moments of rest, it accompanies savory whole-grain crackers, grilled coalho cheese, or toasted nuts.

Frequently Asked Questions

What is the best variety of pineapple for this juice?

The pérola pineapple is the favorite for having less acidic and quite sweet pulp; Hawaii also works, but you might want a touch of honey or sugar.

Can I use the central core of the pineapple?

Yes, the core concentrates a large amount of bromelain and fiber; blend it together in the blender and strain through a sieve to remove the roughness.