Pineappleade Recipes

Steps:

• Bring 4 cups water to a boil in a medium saucepan over high heat.
• Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.

Steps:

• Put the pineapple in a blender with water to cover (you may need to do this in batches). Puree; strain, pressing on the solids to extract as much juice as possible.
• Combine the pineapple juice with enough water (or sparkling water) to make 1 quart. Add lime juice and sugar syrup to taste. Chill and serve, garnished with mint.

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10-inch pie plate or baking dish.
• Bake in preheated oven for 45 to 60 minutes, or until browned.

Steps:

• In a small saucepan combine sugar & water over medium heat. Cook for about 5 minutes, stirring occasionally, until sugar dissolves, then set aside to cool.
• Put pineapple in a blender with enough water to cover the fruit, then puree.
• Strain the pineapple mash, pressing on the solids to extract as much juice as possible.
• Combine the pineapple juice with enough water (or sparkling water) to make 1 quart, then add lime juice & sugar syrup to taste.
• Chill & serve.