Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 cups water, divided
- 1 (3-inch) piece peeled fresh ginger, coarsely chopped (about 3 ounces)
- 1/4 cup coarsely chopped peeled fresh lemongrass
- 2 tablespoons water
- 1 cup powdered sugar
- Mint sprigs (optional)
Directions[]
- Remove peel from pineapples; cut peel into 3-inch pieces (reserve pulp for another use).
- Combine peels and 6 cups water in a 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.
- 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.
Yield: 8 servings